Lemon themed dessert. Oldie but a goldie.

This one is from years back, when I still worked in the fine dining circuit.
It takes a brave soul to pull this off, but if you do, there's not much that comes close to it(If you like lemon that is).

The full recipe should make about 50 or so portions, so be sure to divide for smaller parties.

Lemon parfait, Lemon ice cream, Lemon sponge with meringue

For the lemon parfait:
500ml lemon juice
160ml water
140g sugar
10 gelatine sheets
660ml cream
320g sugar
180g egg whites

In a saucepot, heat the juice, water and sugar add bloomed gelatine
Blend and strain into a bowl place over ice
Whisk cream to soft peak
Make an Italian meringue with 320g sugar and 180g egg whites
When gelatine mix is almost set fold in Italian meringue
Fold in whipped cream until incorporated
Set in freezer in bain marie portion from frozen

For the lemon cake
2 Lemons
240g Butter, softened
240g Sugar
4 Eggs
240g Cake Flour
10g Baking Powder
-Preheat oven to 180°c
-Grate the zest of the lemon and squeeze the juice
-Sift together the flour with the baking powder and add the butter, sugar, eggs, orange juice and zest
-Grease a baking tray and line with a sprinkling of granulated sugar
-Pour the batter into the mould making sure it is just less than 2cm high
-Bake for 15 – 20 minutes

For the lemon ICE CREAM
24 Egg Yolks
360g Sugar
2L Cream
Zest of 12 lemons
200ml lemon juice
10 gelatine leaves
200g Glucose
-Whisk the Yolks, glucose and sugar to Ribbon Stage
Infuse cream with lemon zest, add gelatine and strain
Mix 100ml cream infusion with lemon juice
Add the 1,9 l cream infusion to the egg mix, add cream and juice mix
Churn

For the lemon mousse
4 Eggs
340g Sugar
170g Lemon Juice
Zest of 2 lemons
4 Sheets Gelatin
170g Butter
180g Cream, Whipped

Add the eggs 340g sugar, citrus juices and lemon zest together in a saucepan and bring to a boil, stirring constantly.
Add the bloomed gelatin.
Add the butter, strain and chill over an ice bath until cool but not set.
Fold in the Whipped Cream.

As always, this comes almost straight from a professional kitchen recipe book. I did try and simplify some things, but if I did miss something, please do not hesitate to ask.

Cheers!
J