Lemon sablé with a delicate texture: 
280 gr. Butter
100 gr. Icing sugar
3 Lemon rinds
1 gr. Fleur de sel
60 gr. Cooked egg yolks
50 gr. Ground almonds                       
300 gr. Flour
565 gr. Creamy cheese
160 gr. Sugar
15 gr. Flour
150 gr. Eggs
40 gr. Egg yolks
40 ml. Single cream
Citrus fruit jelly (2 20-cm cake pans):
200 ml. Water
750 gr. Orange / blood orange
250 gr. Sugar
18 gr. Gelatin
750 gr. Pink / white grapefruit
200 ml. Orange concentrate
Citrus sorbet        


Lemon sablé with a delicate texture: 
Mix the butter, icing sugar, lemon rind, fleur de sel and cooked and strained egg yolks in the bowl of an electric beater. Then add the ground almonds and, finally, the flour. Wrap the mixture and chill. Roll out with a rolling-pin until 3 mm thick, and cut into 3 x 2 cm portions. Bake in the oven at 150° C.
Mix all the ingredients in the electric beater. Pour into a small frame-shaped pan 3 x 12 cm placed on a silpat. Bake in the oven at 80ºC for 45 min. Check it is well-cooked before removing. Leave to cool, then freeze.
Citrus fruit jelly (2 20-cm cake pans):
Heat the water and the orange concentrate with the sugar, remove from the heat and add the gelatin. Cut the citrus fruits into pieces and drain. Line the cake pans with film, share out the fruit pieces between the two pans then pour in 330 gr. of jelled juice per pan. Place in the freezer. When firm, cut into 4 mm-thick slices.


First form a layer of citrus fruit jelly on the plate then add the sablé and top this with the cheesecake. Decorate with balls of gelatin.