Chocolate dome

• Inflate the balloons to the size of a grapefruit.
• Melt the chocolate over a double boiler and make sure not to overheat it.
• Dip the balloon and allow it to be thinly coated, place on a silicone paper standing up if possible.
• Let the chocolate cool and if needed refrigerate it.

White chocolate lemon cake

• Place the chocolate and butter in a bowl and place over a double boiler to melt.
• Once the chocolate is melted, place in a mixer. At medium speed, add the eggs two at a time and the lemon juice and zest. Sift the flour and sugar and slowly add it to the mix. Turn the mixer to high speed and let it go for a minute.
• Divide the batter into 8 x 4 oz. aluminum ramekins and bake in a preheated oven at 375F for 10 minutes.

Sautéed berries

• Place berries, lemon juice, salt and sugar into a frying pan. Sautée until syrupy. Keep hot until needed or prepare at the last minute.

To assemble: Place the cake in the middle of a plate and pipe some whipped cream on top. Cover the cake with the chocolate dome and serve with the hot berries on the side. Make sure to have the berries hot upon serving.