1. Mix the softened butter with the icing sugar.
2. Add one half of the dry items.
3. Incorporate the eggs and the second part of the try items.
4. Let it rest at 4°C for 10 to 12 hours.
5. Spread it at 2mm and cut a disc of 65 mm.
6. Put it on the half sphere silicon tray and bake it at 175°C for 8 to 10 minutes.

1. Mix eggs with lemon juice, lemon zest and sugar.
2. Cook in a water bath at 85°C.
3. At 60°C add the softened butter.
4. Pour over the chocolate and mix it well using a hand blender.

1. Heat raspberries at 45°C.
2. Mix the sugar with the pectin and add to the raspberries.
3. Cook at 104°C.

1. Start to whip the egg whites and the trymoline.

2. Bring glucose to a boil, then pour over the whipped egg whites.

3. Whip until it is cooled down.