Mascarpone Crème Caramel and Lime Gel

Portions: 4

Mascarpone crème caramel, goat cheese and lavender mousse, ring of dulce de leche with almonds and eureka lemon gel. Red berries and edible fresh flowers.

Ingredients:
For the crème caramel:
1/2 cup sugar
2 cups whole milk
1 cup heavy cream
2 large eggs
3 large egg yolks
1 pinch salt
2 teaspoons pure vanilla extract

For the toffee:
150 g. white sugar
60g. of butter
150 ml. 35% whipping cream
10 grs filleted almonds

For the lemon gel:
63 ml lemon juice
5 grs sugar
1 gr agar agar

For the mascarpone mousse:
3⁄4 cup heavy whipping cream
1 tablespoon granulated sugar
114 grs mascarpone cheese
57 grs cream cheese
1⁄8 teaspoon lavender extract
3 tablespoons powdered sugar


Procedure:
1. Add the milk and heavy cream to a saucepan. Heat and remove. Whisk together the eggs, egg yolks, and 1/2 cup sugar in a bowl. Incorporate the milk, vanilla and salt.
2. Add the content into ramekins with a Baigne Marie and bake at 190 degrees celsius.
3. Put a saucepan with the sugar and a tablespoon of water to heat at medium low temperature until the caramel is ready. Remove from heat and add butter and hot whipping cream. Expand in a trail, add the almonds and set aside. Shape into circles.
4. In a metal bowl whisk heavy cream until soft peaks are forming, then add the granulated sugar gradually. Combine room temperature mascarpone, cream cheese and lavender extract with a rubber scraper. Add the powdered sugar.
5. Boil the lemon juice, the sugar and agar agar. Remove and let it cool. Once ready, blend until forming a cream.
6. Serve cold all the ingredients together.