Francessca

Tort
5 egg yolks
5 whole eggs
5 egg whites
250g sugar
125g pastry flour

sift flour
whip whies and 1/2 sugar
whip whole eggs, yolk, 1/2 sugar
fold everything together
bake in sheet pan
cut cut in 1/4s cover in jelly and rool up


Lemon Curd
Lemon Juice 40z
sugar 6.5oz
zest 2 tsp
eggs 2
butter 6oz

Lemon and juice + 1/2 sugar- boil in sauce pan
whisk eggs and 1/2 sugar
temper eggs
add butter in slowly

Mousse
Italian Merg 300g
-150g egg white
-150g sugar
-75g water
gelatin 6 leaves
whipped cream 300g
pasion fruit 300g

whipped cream
bloom gelatin
puree in sauce pan and gelatin
make merg
fold everythung together

Pate Glacier the bottom of cake

line slices of jelly rolls around ring
lemon curd

mousse
cake layer
lemond curd

mousse

Mirror glaze

Apricot glaze 100g
clear gel 100g

orange Juice concentarte 100g

bring all the ingedients to boil in sauce pan. put it in robocoup and blend it.

pour it over the frozen franchessca. roll ot around quickly