Method

Lemon Cream:

1. Place the gelatin into a bowl along with the cold water. Allow it to bloom for 10m.
2. In a medium saucepan, add the cream and lemon zest. Meanwhile, chop the white chocolate and place it into a tall jug.
3. Heat the cream mixture until it is steaming but not boiling and immediately pour it over the chopped white chocolate.
4. Add the bloomed gelatin into a small saucepan and melt over a very low heat, it should only take a few seconds. Be careful not to boil it.
5. Pour this into the jug and blend the entire mixture together. Pour the mixture into a bowl and cover the surface with a sheet of cling film. Chill in the fridge for a minimum of 4 hours, ideally overnight.

Lemon Curd:

1. Add the eggs, lemon juice and zest into a bowl and place it over a pan of gently simmering water. Whisk constantly until the mixture has thickened and reached 80C on a digital thermometer.
2. Immediately remove it from the heat and allow it to cool to 40C.
3. Once at 40C, blend in the unsalted butter until smooth. Chill in the fridge.
4. Before you are ready to use it, remove it from the fridge and leave at room temperature for 1 hour to make it easier to pipe!

Citrus Crumble:

1. Sift the dry ingredients together into the bowl of a stand mixer.
2. Cut the butter into small cubes and add this into the dry mixture.
3. Beat with a paddle attachment on a medium-low speed until the mixture is homogenous.
4. Chill the crumble in the fridge for 30m, then using your hands (or you can press it through the grates of a cooling rack) crumble the mixture onto a baking tray.
5. Bake in a preheated oven at 160C for 12-15m or until golden.

Assembly:

1. Take your rectangular ring molds and wrap the bottom tightly in a layer of cling film ensuring the top of the mold is uncovered to add your fillings.
2. To fill the mold, take the Mrs Crimble’s Madeleines and carefully slice them in half and trim the edges slightly to create a rectangle. Place these at the bottom of a rectangular ring mold so that the entire mold is covered.
3. Next, take a tbsp of the citrus crumble and sprinkle this on top of the Mrs Crimble’s madeleine sponge. Use a flat object to press the crumble down, ensuring it is smooth and level in the rectangular mold. Place it in the freezer for 20m,
4. Once out of the freezer, take the lemon curd and pipe an even layer on top of the crumble. If needs be, gently tap the mold on a flat work surface to ‘settle’ the curd, creating a nice even layer. Place the mold back in the freezer for 20m.
5. Finally, remove half of the lemon cream from the fridge and whisk it to soft peaks. Place the cream into a piping and carefully fill the mold to the top, using an offset spatula to smooth the top. Place the dessert in the freezer for 2 hours.
6. While the dessert is in the freezer, you can get on with the chocolate decoration. For this it is best to use tempered white chocolate but if you are not confident with tempering you can also use white candy melts as a substitute.
7. Cut a piece of acetate roughly 4” long by 3” wide. Pour a small amount of white chocolate on the end of the acetate and spread it out into an even, thin layer using an offset spatula. Allow the chocolate to set until it is just touch dry (this should only take a few minutes at room temperature) then immediately lift the acetate and rest it in a curved ‘U’ shape position. Allow it to set at room temperature for 1 hour.
8. Once set, remove the acetate from the outside to reveal the chocolate. Using a blow torch, heat up a variety of different sized round tip piping nozzles and use them to cut small holes around the entire chocolate decoration.
9. To finish the dessert, remove it from the freezer and use a blow torch to heat the side of the ring mold, lifting it off to reveal the dessert underneath. Using the remaining lemon cream, whip it to soft peaks and pipe this on top of the rectangle using a star tip and round nozzle.
10. Place the dessert onto your serving plate and lift the chocolate cage on top. Allow to sit at room temperature for 1 hour before serving.