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Whisk the egg white with the sugar.
Sieve and add all the dry ingredients.
Lay out in 4 cm diameter circles and bake for 7-8 minutes at 180°C. When cooled, shape into hearts.
Heat the juices, zest and lemon concentrate with the sugar.
Pour over the eggs and reheat to 84°C.
Add the gelatine.
Leave to cool and add the butter to +-35°C.
Mix.
Fill the heart-shaped insert moulds (+ -3.5 cm) to 2/3 with lemon cream.
Freeze in the freezer for about one hour.
Boil all the ingredients.
Close with a Dascquoise biscuit.
Allow to set in the freezer for at least 2 hours before removing from the mould.
Combine the butter, zest, sugar and fleur de sel.
Add the egg and vanilla.
Complete with flour and almond powder.
Allow the pastry to cool for 1 night, roll out and cut out the hearts.
Cook 10-12 minutes at 165°C.
To be done the previous day: heat the milk with the glucose, trimoline and pods. When it boils, pour it over the chocolate, mascarpone and gelatine. Mix and add the cold cream and liquid vanilla. The next day, whisk like a whipped ganache and add the whipped 40% cream.
(+-7cm).
Insert the lemon/raspberry heart.
Smooth everything with a little more vanilla mousse.
Close with the Sable Breton.
Allow to set for 4 hours before removing from the mould.
Red velvet spray
In equal proportions – white chocolate, cocoa butter + fat-soluble red dye.
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