Sweet Provola Mousse, lemon custard sauce, and honey wafe

Let's go with the mousse!

Cheese Mousse

1. Pour the cream into a small saucepan and bring to a gentle boil over low heat.
2. Add the sweet Provola cheese and let it melt slowly.
3. Strain the mixture using a fine sieve.
4. Pour into a silicone mold and freeze for 1 hour.

Lemon Custard Sauce

1. Pour the milk and cream into a small saucepan and bring to a gentle boil over low heat.
2. In a bowl, combine the egg yolk, sugar, and salt, and whisk.
3. Once the milk and cream have reached boiling point, slowly pour them into the bowl in a thin stream, whisking constantly.
4. Add lemon juice to taste and let cool, stirring occasionally.

Honey Wafer

1. Add all the ingredients into a beaker and blend until smooth and homogeneous.
2. Spread the mixture onto a silicone baking mat using an offset spatula.
3. Bake for 6 minutes at 180°C (356°F).

Plating

1. Pour a layer of lemon custard sauce onto the base of the plate.
2. Place the frozen mousse mold on top.
3. Wait 10 minutes for the mousse to come to room temperature.
4. Place a couple of honey wafers on top.