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 for about 12 minutes at 180°C.

1. Cook the sugar, yuzu, and water at 118°C.
2. Soak the gelatin in cold water 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.

Mix all ingredients and bring to a boil.

1. Wash the lemons and remove the peel.
2. Take the lemon juice and add the sugar, peels, and eggs.
3. Slowly cook over low heat until the mixture begins to thicken.
4. Stop as soon as it starts to boil and then add the soaked gelatin.
5. Slowly pour over the melted chocolate and cocoa butter and ensure it becomes an emulsion. Mix everything well to achieve a perfect emulsion.
6. Use a hand blender to mix in the desired amount of mint.