Lemon Meringue Potato

Beat room-temperature butter with condensed milk until creamy.

Add the sponge cake crumbs and mix until a uniform, pliable dough forms.

Bloom the gelatin.

In a saucepan, combine lemon juice, sugar, and egg yolks.

Cook to 82 °C, then remove from heat.

Whisk in the butter and melted gelatin.

Pour into 4.2 cm silicone sphere molds and freeze until completely solid.

Portion out 55 g of the potato dough.

Place the frozen lemon curd hemisphere in the center.

Roll into a smooth ball and even out the surface.

Freeze for at least 2 hours.

Melt the chocolate in bursts, mix in the oil, and cool to 30–32 °C.