4 yellow lemons
0.2L lemon juice
50g candied lime
50g candied yellow lemon
3g NH pectin
36g lemon juice
30g whipped cream
3 caviar lemons
0.4 gelatine sheets
100g cocoa butter
100g white chocolate
Fat-soluble yellow dye
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.
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.
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.
Melt the cocoa butter and white chocolate. Add the dye, mix and keep it in a 45°C bainmarie.
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.
The reconstituted lemon of this recipe includes fresh lemon, a lemon reduction, candied lemon, bitter lemon skin, a mixture of different types of lemons and, finally, acidity with the lemon cream – all of which accentuate the citrus flavours and aromas of Krug Grande Cuvée 171ème Édition.
Master Chef of the Krug Family House & owner of L’Assiette Champenoise