Sorry about the cryptic, morose entry. Things are finally calm, after what seems like years of turmoil. Lemon caviar experiments this weekend, I've figured the technique out, just a matter of proportion. How much agar agar to how much water? What temperature? How thick to make the lemon puree? I am also having a creme brulee competition with a friend this sunday, I always win these -- my recipe is unassialable! 
Seriously this time, tell me about your taste memory! 
Seriously this time, tell me about your taste memory!
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It is the same as yours, except the ramekins can go straight into the oven when filled.
I need to cook for 12 - 14 minutes though to get the right consistency - otherwise when I turn the ramekin over liquid chocolate pours out, which defeats my purpose of a chocolate lava cake. Still trying to work out the timing - it changes sometimes.