Lemon meringue

1. Whisk the eggs with the sugar until ribbon stage.
2. Sift the flour with the baking powder and salt.
3. Create an emulsion by gradually mixing the milk into the olive oil, then add the lemon juice.
4. Mix the two mixtures together and finally add the flour with the baking powder.
5. Preferably let the mixture rest overnight in the refrigerator.
6. Bake the sponge for about 12 minutes at 180°C in a round mold of 4 cm.

1. Cook the sugar, yuzu, and water (1) at 118°C.
2. Soak the gelatin in the cold water (2) and let it drain.
3. Add the egg whites together with the syrup and whip until the mixture reaches a temperature of 35°C.
4. Heat as desired.

1. Mix all ingredients using a food processor and chill until use.

1. Take the lemon juice and add the sugar, zest, and eggs.
2. Let the mixture cook slowly over low heat until it begins to thicken.
3. Stop as soon as it starts to boil and add the soaked gelatin.
4. Slowly pour over the melted chocolate and cocoa butter, ensuring it becomes an emulsion.
5. Mix everything well to achieve a perfect emulsion.
6. Store in the refrigerator or pour immediately.

1. Fill a half-sphere mold of 4 cm with the lemon cream.

Place a biscuit round on top and freeze.

Dip the whole thing in the light marshmallow yuzu. Finish with the lemon-basil jelly.