Pour in the planetary mix eggs, egg yolk, sucrose and Gusto cream lemon.
Whip and add sieved flour and potato starch, then pour the mix in silicon semi-sphere moulds (previously greased). Cook at 180°C for approximately 12 min, close valve.

Pour in the planetary mix custard cream, melted butter, Gusto cream lemon and liqueur; uniform the mix and slowly add the semi-whipped cream.
Fill with the light lemon cream the sponge cake semi-spheres.

Bring water and sucrose to boil, once the syrup is cooled down, add the liqueur.
Moist the sponge cake semi-spheres and blast freeze.

Add the gelatine (previously rehydrated) and the semi-whipped cream to the light lemon cream and dilute with milk.
Glaze the desserts when semi-frozen.
Create a rose shape with the whipped cream and grate on some lemon zest.