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

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.

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.

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.

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

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.