For the Almond Base:
- 4 egg whites
- 2 cups (220 grams) confectioner's sugar
- 1 teaspoon vanilla bean paste
- 1 ¾ cups (250 grams) almonds
For the Lemon Mousse:
- Zest from 2 large lemons
- ½ cup (120 grams) full milk
- ½ cup (120 grams) freshly pressed lemon juice
- 1 ¾ cups (300 grams) white chocolate, melted
- 1 ¾ cups + 1 tablespoon (400 mL) heavy cream
- 4 gelatin leafs
For the Lemon Glaze, optional:
- 1/3 cup (80 grams) freshly pressed lemon juice
- ½ cup + 1 tablespoon (120 grams) sugar
- ½ cup + 1 tablespoon (120 grams) light corn syrup
- 1/3 cup (80 grams) sweet condensed milk
- 6 gelatin leafs
- ¾ cup (130 grams) white chocolate, melted
For the Fluff, optional:
- 1 cup (225 grams) sugar
- ½ cup + 1 tablespoon (120 grams) light corn syrup
- 1/3 cup + 1 tablespoon (90 mL) water
- 4 egg whites
- 1 teaspoon vanilla bean paste