Potato "Lemon Meringue"

Whip room temperature butter with sweetened condensed milk until creamy.

Add sponge cake crumbs and mix until you get a smooth, pliable dough.

Bloom the gelatin.

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

Temper to 82°C, then remove from heat.

Fold in the butter and dissolved gelatin.

Pour into silicone sphere molds (4.2 cm diameter) and freeze until solid.

Portion out about 55 g of potato dough per ball.

Place a frozen lemon curd hemisphere in the center of each.

Roll into an even sphere and smooth out the surface.

Freeze for at least 2 hours.

Melt the chocolate in short bursts, stir in the butter, and cool to 30–32°C.