Ingredients
Biscuit Joconde
750 g / 26.4 oz California Almond Paste
500 g / 17.6 oz Eggs
75 g / 2.6 oz Butter
100 g / 3.5 oz Flour
325 g / 11.4 oz Egg white
50 g / 1.7 oz Sugar

Cigarette Mixture
100 g / 3.5 oz Butter, soft
100 g / 3.5 oz Powder sugar
100 g / 3.5 oz Egg white
100 g / 3.5 oz Flour

Strawberry Gelée
220 g / 7.7 oz Strawberry Purée
40 g / 1.4 oz Granulated sugar
 20 g / 0.7 oz Lemon juice
8 g / 0.2 oz Sheet Gelatin

Chocolate Lemon Mousse
90 g / 3.1 oz Heavy cream 35 %
5 g / 0.1 oz Sheet Gelatin
100 g / 3.5 oz Edelweiss Rondo 33%
50 g / 1.76 oz Lemon juice
10 g / .35 oz Lemon Zest
250 g / 8.7 oz Whipped cream 35%

Preparation
Biscuit Joconde
Mix California Almond Paste and butter well. Add eggs and flour, mix well. Whip egg white and sugar to a meringue and fold under the almond paste.

Cigarette Mixture
Mix all ingredients together. Add some red food color. Use a stencil and spread the mixture on a silpat and freeze. Add the Biscuit Joconde mixture and bake at 220°C/428°F for 15 minutes.

Strawberry Gelée
Boil Stawberry Purée, granulated sugar and lemon juice. Add the soaked Sheet Gelatin and mix well. Fill in flexipan molds and freeze.

Chocolate Lemon Mousse
Boil heavy cream. Add to the Edelweiss Rondo 33% and mix well. Add dissolved Sheet Gelatin, lemon juice and Lemon Zest and mix well. Cool down and fold the whipped cream under the mixture.

Setting
Cut the Joconde biscuit and lay them out in pastry molds. Place a daquoise on the bottom. Fill the chocolate lemon mousse half way up. Place the frozen strawberry gelée in the middle and fill up to the top with chocolate lemon mousse. Freeze.

Decoration
Unmold and glaze with a cold glaze, decorate with oven dried lemon sticks.

Specialty Ingredients
#22301  FELCHLIN-Swiss LEMON ZEST
#31125  FELCHLIN-Swiss EDELWEISS RONDO 33%
#31345  FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#6930-299  HERO-Swiss STRAWBERRY PURÉE
#90070  Sheet Gelatin