Ingredients

For Yogurt Mousse

• 1 1/2 cup heavy cream

• 1 cup yogurt

• 3/4 cup sugar

• 3 gelatin sheets

• 3 tbs lemon juice

• To taste vanilla

For Black Olive tuile crisp

• 2 egg whites

• 5 tbs black olive tapenade

• 3 tbs A.P. flour

• 3/4 cup unsalted butter

• 4 tbs glucose syrup

For Lemon Polenta Cake

• 1/2 cup marzipan

• 1 cup sugar

• 1 cup butter

• 3 eggs

• 3/4 cup cornmeal

• 1 1/2 tsp cake flour

• 1 1/2 tbsp lemon zest

For Lemon curd

• 4 eggs yolks

• 1/4 cup sugar

• 2 tsp grated lemon zest

• 1/4 cup lemon juice (about 1-2 lemons)

• 3 tbsp salted butter

• 4 gelatin sheets

Directions

For Yogurt Mousse

Warm lemon juice & ¼ yogurt

Add melted Gelatin

Combine Everything

Fold in soft peak cream

For Black Olive tuile crisp

Puree Olives

Add and mix till smooth egg whites

Add soft room temp butter and Glucose

Add four, scrap sides of blow mix till smooth and Even

Spread on silicon mat with spatula

Bake at 170ºC

Cut and shape while still warm

For Lemon Polenta Cake

Cut Marzipan & cold Butter into small cubes

Mix sugar, butter & marzipan till even and smooth

Slowly on 2nd speed in the mixer add you eggs to mix (note if you add eggs to fast will cause lumps)

Scrape bowl and add dry ingredients mix till even with no lumps

Refrigerate batter till needed

Bake at 345º F

For Lemon curd

Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted. Add bloomed gelatin and mix till completely dissolved

Lightly whisk the eggs and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.

Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled Keep in the fridge until ready to use.