Lemon Mousse with a Cloud of Meringue

First, prepare 2 lemon curds (1 for the molten center, 1 for the mousse). For the curd: Zest 1 lemon. In a saucepan, crack 2 eggs. Add the lemon zest and juice. Add 100g of granulated sugar and bring to a boil while stirring until thickened. Off the heat, add the butter and stir until completely melted. Strain the lemon curd through a sieve and set aside. Repeat this process a total of 2 times.

For the mousse: Soak the gelatin sheets in water. Zest the lemon and squeeze it. Put the lemon juice and zest in a saucepan, then add the drained gelatin sheets (3 sheets). Heat until the gelatin has melted. Whip the cream until it forms stiff peaks. Take your lemon curd and add the mixture of lemon juice and gelatin to it. Fold the whipped cream into this mixture. Place it in a piping bag and set aside.

In a mold of your choice, pour in the mousse until it fills halfway. Spread lemon curd over the entire surface (prepare the second one at the beginning). Then cover with the rest of the mousse. Cover with plastic wrap and reserve in the freezer overnight.

Prepare a glaze, rehydrate 5 sheets of gelatin. Heat 100g of water and 200g of sugar to 104°C. Remove from heat, add 100g of liquid cream, and incorporate the gelatin. Pour into a container where you have previously placed 150g of white chocolate and 1 or 2 teaspoons of coloring of your choice. Let it melt for 1 minute, then mix with a blender and refrigerate overnight.

Finally, make a meringue: In a mixer, place 120g of egg whites and beat on high speed for 20 minutes, slowly incorporating 240g of sugar. Once well firm, place in a piping bag and prepare the shape of your choice to receive your dessert. Bake for 2 hours at 100°C.

To finish, the next day, heat your glaze to 30° and pour it over your dessert while it is still frozen. Place your dessert on the meringue base that you prepared the day before. Allow it to defrost for 2 hours at room temperature. Enjoy your tasting!