Azur

1. In the robot coupe mix the eggs, inverted sugar.
2. Add the flour siefted with salt, baking powder and milk.
3. Add the melted MGLA. Let the sponge rest 24h in the fridge. 
4. Spray the sponge on silpat and bake at 220/230 Celsius for 6/8 mns.

1. Mix the 90g of sugar with the pectin NH. 
2. Boil the crushed lemon puree with the mandarin and the sugar, add the pectin-sugar and boil again 1mns.
3. Pour into a 40x60 frame with a silpat. 
4. Set outside before freezing.

Bloom the gelatin 

1. Boil the milk with the lemon zests. Infuse for 5mns. Strain and add the gelatin. 
2. Pour over the chocolate and cocoa butter and create an emulsion. 
3. At 30 Celsius fold the cream.

1st layer : 1200g 

2nd layer : 500g 

1. Boil the small amount of cream with the glucose and inverted sugar.
2. Melt the chocolate and pour over the it the hot liquid. 
3. Mix to create an emulsion.
4. Add the rest of the cold cream.
5. Store in the fridge overnight.

1. Place the sponge in a frame. Pour 1200g of mousse.
2. Place the second layer of sponge.
3. Place the frozen jelly on top and add 500g of mousse. Freeze.
4. Whipped the ganache and pipped it using a 14mm nozzle. 
5. Spray in one direction the frame with dark spray. 
6. Cut 8x3 for individual portions.