Lemon mousse cake with a strawberry insert

Build the cake upside down: seal the bottom of the cake ring with plastic wrap tied all around and line it with a cake collar.

Heat frozen strawberries and puree them.

Return to the saucepan, stir in the sugar-pectin mixture, bring to a boil and cook a couple of minutes; add chopped strawberries.

Off the heat, stir in softened gelatin and a splash of rose water if wished.

Pour into a tart ring about one inch smaller in diameter than the cake and freeze for a few hours.

Zest and juice two lemons; in a saucepan bring the lemon with eggs and sugar to a boil over medium heat, whisking constantly.

At the boil remove from the heat, wait a few minutes, add cold butter, transfer to a narrow container and mix to a good emulsion; set aside.

Unmold the frozen strawberry insert and return it to the freezer.

For the glaze, boil water, sugar and corn syrup or glucose; add condensed milk and remove from the heat.

Add softened gelatin and white chocolate, blend well, pass through a sieve and refrigerate overnight.

Transfer the lemon curd to a large bowl and bring it to around 86F, 30C.

Whip the cream to medium peaks; warm lemon juice with softened gelatine.

Add the melted lemon gelatine mixture to the curd, then the whipped cream; the mousse should be quite supple.

Fill the cake ring halfway with mousse, set the frozen strawberry insert in the center, and finish with the remaining mousse and the madeleine.

Cover with plastic and a flat tray to even the surface and freeze overnight or up to three months.

Remove the plastic, flip the cake, warm the edges of the ring with a hairdryer, remove the acetate collar and return to the freezer until ready to glaze.

Warm the glaze to 104F, 40C, glaze the cake, run a spatula over the top to remove excess, and finish with madeleine bottoms and lime zest.