LEMON CONFIT

4 yellow lemons

4 limes

1L water

300g sugar

LEMON INSERT

0.2L lemon juice

50g candied lime

50g candied yellow lemon

80g sugar

3g NH pectin

CREAMY LEMON

114g eggs

54g sugar

36g lemon juice

30g whipped cream

60g butter

3 caviar lemons

0.4 gelatine sheets

CHOCOLATE SPRAY

100g cocoa butter

100g white chocolate

Fat-soluble yellow dye

Step 1 LEMON CONFIT

Remove the zests of the lemons and limes with a peeler. Blanch four to five times. Prepare a syrup. Cook the zest in the syrup for 2 hours, without boiling.

Step 2 LEMON INSERT

Chop small cubes of candied lemon. Boil the lemon juice and add the sugar pectin mixture like rain. Let cool quickly. Mix the lime and lemon zest. Add this to the mixture, then pour it into the 4-cm diameter semispherical Flexiplat. Freeze.

Step 3 CREAMY LEMON

Place the eggs, lemon juice and sugar in a mixing bowl. Cook in a bain-marie until thickened. Add the butter and gelatine. Mix and let cool. Add the lemon caviar and mould in 6cm diameter flex. Add the lemon insert and freeze.

Step 4 CHOCOLATE SPRAY

Melt the cocoa butter and white chocolate. Add the dye, mix and keep it in a 45°C bainmarie.

Step 5 FINISHING & SERVING INSTRUCTIONS

Combine two half-spheres to obtain a ball. Fuse together with a finger. Make a spike of cream on each side, smooth with a spatula to give the shape of a lemon. Plant a wooden spike and freeze. Soak the lemons in the smooth spray. Place on a baking sheet as desired. Put the sheet in the freezer while preparing a spray station. Spray the lemons on both sides and then use a heat gun to give the appearance of a real lemon. Refrigerate.