Via Alain Ducasse - adapted by Isabelle
For the cake: I used a lemon flavoured pound cake.
For the Lemon Marmelade:
cold water to cook the orange and the lemon slices
1 citron used to make orange slices
1 orange used to make lemon slices
125 ml (1/2 cup) orange juice
200 g (1 cup) sugar
1 beet cut in half
pectin 5 grams
Finely slice the orange.
Place the orange and the lemon slices in a medium-sized pot filled with cold water.
Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges and the lemon for another 10 minutes.
Blanch the orange slices 3 times.
Once blanched 3 times, drain the slices and let them cool.
Once they are cool enough to handle, finely mince them.
In a pot over medium heat, add the minced orange and lemon slices, the sugar, the beet, the orange juice and the pectin.
Cook until the mixture reaches a jam consistency (10-15 minutes).
Transfer to a bowl, cover with plastic wrap and put in the fridge.
For the Candied Lemon Slices:
125 ml (1/2 cup) water
2 lemons
200 g (1 cup) sugar
1 beet, cut in half
Prepare an ice-water bath; set aside.
Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard
seeds and ends of rind.
Bring a medium saucepan of water to a rolling boil.
Remove from heat, and add lemon slices; stir until softened, about 1 minute.
Drain, and immediately plunge slices into ice-water bath. Drain.
Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve
sugar.
When liquid is clear and bubbling, reduce heat to medium-low.
Add lemon slices and beet.
Simmer (do not let boil) until rinds are translucent, about 1 hour.
Transfer to a baking sheet lined with parchment.
Let stand until ready to serve.
For the whipped cream:
60 ml (1/4 cup) hot water
15 ml (1 tsp) gelatine
200 ml (1 cup) heavy whipping cream
50 g (1/4 cup) sugar
5 ml (1 teaspoon) pure vanilla
In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves.
Let the gelatine cool to room temperature while you make the whipped cream.
Combine the cream, sugar and vanilla in a chilled mixing bowl.
Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Increase the speed to medium-high.
Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the gelatine slowly, beating continuously.
Assembling the Dessert:
Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic.
Pack base of bowl with candied lemon slices; layer of whipped cream over lemon, a layer of cake, then add a layer of marmelade on the cake.
Repeat to make two more layers.
Pack firmly, cover surface with plastic wrap, and place in refrigerator for at least 2 hours or up to 24 hours.
Remove tian from the refrigerator, and invert bowl over plate.
Keep the tian covered with plastic wrap in the refrigerator until service.
Bon Appétit!