Sobacha and Citron Financial

Using a vegetable peeler, remove the zest from the lemon. Place the zest in a saucepan and bring to a boil. Drain and repeat the process twice.
Make a syrup with the lemon juice and sugar. Add the blanched zest, cover, and let it simmer over low heat for about 40 minutes.
Blend until smooth. Set aside in the refrigerator.
Note: The confit has a Brix reading of 49.

Pour the homemade lemon confit, lemon juice, and mineral water into a saucepan. Using a whisk or an immersion blender, gradually sprinkle in the caster sugar and Gellane gum, which have been mixed together beforehand.
Heat to 90°C.
Immediately weigh out and smooth 780 g into a half-pan measuring 37 x 28.5 cm.
Let set, then freeze.
Once frozen, use a cookie cutter to cut out X cm diamond shapes.
Store in the freezer until ready to assemble.

Pour the water and lemon juice into a saucepan.
Using an immersion blender, add the sugar-pectin mixture.
Add the glucose syrup and heat to 85°C.

In a saucepan, make brown butter (155–160°). Let it cool to 120° C, then add the milk powder to lightly color it.
Add the honey and set aside.
In the bowl of a mixer fitted with a whisk attachment, beat the egg whites and Gallia white until stiff, then gradually add the brown sugar.
Using a rubber spatula, fold in the dry ingredients that have been mixed together beforehand.
Take a portion of this mixture to dilute the brown butter/milk powder/honey mixture, then fold it into the rest of the mixture.

Shaping and Baking
Using a piping bag without a tip, fill the X-shaped molds lined with a strip of parchment paper.
Lightly sprinkle with sobacha and place a diamond-shaped piece of lemon gellane inside, pressing down gently.
Bake for 16 minutes in a preheated convection oven at 160°C.
Then let cool on a baking sheet before applying the neutral glaze.