Lemon-shaped yuzu mousse dessert with lemon marmalade insert

Cut each Meyer lemon into eight wedges, trim the tops keeping two-thirds of the flesh on the skin, discard excess membrane and seeds.

Blanch three times to remove bitterness: cover with cold water, bring to a boil, drain, repeat twice.

Poach the wedges in syrup about five hours on very low heat below the boil, about 195F (85 to 90C).

Drain the lemons, cook the syrup further, cool, pour back over the lemons, cover and refrigerate; keeps for months.

Dice some of the poached lemons for the marmalade inserts.

Lemon jelly: heat the lemon juice, sprinkle in the sugar and agar-agar mixture whisking constantly, boil two minutes and chill completely to set.

Cut lemon supremes, chop roughly. Cut finger limes crosswise and extract the pearls.

Smooth the chilled jelly and combine with the poached lemons, finger lime, lemon supreme and chopped mint.

Fill mini demi-sphere silicone molds and freeze; unmold and join two halves into one-ounce (30 g) inserts; keep frozen.

Yuzu ganache montee: boil half the cream, add white chocolate and softened gelatin and blend; add the remaining chilled cream, blend, add yuzu juice and emulsify. Refrigerate 12 hours.

Whip the ganache to soft peaks and fill the bottom half of each lemon mold halfway. Set a frozen insert in, close with the top mold, and pipe through the aperture while rotating the tray so no gaps remain.

Freeze at least 12 hours, up to three months.

Unmold the frozen lemons, scrape off excess at the seam, smooth with the palms and refreeze immediately.

Shape marzipan coins. For the coating glaze, melt cocoa butter, add white chocolate and blend, add yellow coloring and pass through a cheesecloth-lined sieve.

Skewer each frozen lemon, dip into the coating at 77F (25C), pull and rotate so it spreads evenly and sets; set on a marzipan coin.

Immediately air spray with the same white chocolate coating for a velvet finish, then spray hot neutral or apricot glaze to resemble citrus skin, then gold. Add a real lemon stem.