Lemon Petal with Mint

With a food processor, soften the almond paste with the eggs and add the lemon zest.
Add the starch.
Whisk the egg whites with the sugar then combine them with the first mixture.
Melt the room-temperature butter and add it in the main mixture.
Pipe 45 g for each piece into buttered and floured brioche moulds.
Bake at 165°C for about 15 min.

Mix the egg yolks with the caster sugar until pale.
Heat the cream, add the lemongrass stalk and mint.
Leave to infuse for 5 min and strain.
Weigh the cream again to make sure you have 45g.
Heat the lemongrass purée and lemon juice, add the egg yolks and liquid cream.
Cook to 83°C. Pour over the bloomed gelatine and ivory couverture. Cool down to 30°C, add the zest and pour 10 g into 4-cm half-sphere moulds.

Whisk the eggs with the sugar.
Heat the juices then pour the eggs over.
Bring to a boil, cool down to 45°C.
Add the butter cut into small pieces and blend.
Chill at 4°C.
Scoop out the sponges and fill each piece with 10 g.

Melt the crémeux with the bloomed and 36°C-melted gelatine.
Fold the whipped cream in and pipe 35g into each mould.
Add the mint and lemongrass crémeux half-sphere.