Lemon sacher sponge:
Put the almonds, lemon sugar, eggs, and yolks into a robot coupe and blend. Transfer to a bowl and add the lime zest and candied lemon peel. Whip the egg white and sugar to a meringue and fold into the mixture. Add the sieved flour and cold melted butter, mix well. Spread onto a 40x60mm tray 4mm thick. Bake at 200°C for 8 minutes approx. Soak with lemon juice once cooked, cool then cut to size of mould.
Lemon crunch shortbread:
Mix all ingredients together. Spread onto a silpat mat and bake at 160°C for 12 minutes. Leave to cool.
Roasted coco:
Mix ingredients together and bake at 150°C for 15 minutes approx.
Crunchy coconut:
Mix together and spread onto the lemon sacher sponge.
Calamansi cremeux:
Cook calamansi, lime, sugar and eggs to 85°C. Add the soaked gelatine. Pour onto the chocolate and cocoa butter. Blend with a hand blender and leave to cool to 30°C. Pour onto the lemon crunch base and leave to set.
Calamansi mousse:
Mix the 30g puree, sugar and custard powder together. Boil the other 300g puree add together and boil. Cook to ensure custard powder is sufficiently cooked. Take off the heat, add the cocoa butter and cool to 30°C. Fold in the Italian meringue. Add the whipped cream. Pipe onto the set cremeux in the mould.
Elderflower foam:
Boil the puree, water and sugar together. Add the soaked gelatine and lemon juice (to taste). Leave to cool and set. Whisk on a machine with a whisk until it forms a meringue. Pipe into moulds, blast freeze and remove when frozen.
To serve:
Demould the entremets with a heat gun. To make the yellow IBC spraying chocolate, melt the white chocolate and cocoa butter, then using a blender add the yellow IBC Power Flowers to achieve desired colour. Spray through a gun at 35°C, leave to set before moving. Pipe calamansi mousse, arrange the elderflower foam and tempered chocolate decorations on top. Serve at 12°C with a light roast coffee.