Meyer Lemon “Torta”

METHOD:

For the Meyer Lemon Ricotta:
Combine the ricotta, sugar, zest and juice in a Robot Coupe. Purée until smooth. Bring the cream to a boil, remove from heat, and whisk in the gelatin. Whisk the cream into the ricotta mixture and reserve in the refrigerator until set, about 3 hours.

For the Breton Dough:
Whip together the sugar and yolks in a Kitchen Aid until ribbons form. Fold in flour, salt, and baking powder. Add butter while whipping on high. Weigh out into 1 kilogram pats and roll approximately ¼-inch thick. Bake between 2 sheet trays at 350˚ F for 8 minutes until golden. Cut immediately and reserve.

For the Limoncello Gelée:
Boil syrup, remove from heat, dissolve the gelatin, and whisk in the alcohols. Cool for 4 hours until set.

For the Meyer Lemon Confit:
Blanch the zest 3 times in boiling water. In a pot combine zest, juice, and sugar. Reduce by half. Purée zest and juice in Vita-Prep while still hot. Reserve and chill.

To Assemble and Serve:
Plate Meyer Lemon Confit, Meyer Lemon Ricotta, Breton fingers, and Limoncello Gelée. Finish micro sorrel, white chocolate shards, Maldon salt, and olive oil.