Lemon cream:                      
500 ml. lemon juice
280 gr. egg yolks
320 gr. eggs
300 gr. sugar
300 gr. butter

Jelly base:                             
250 ml. water
25 gr. sugar
25 gr. jelling agent

Dry meringue:                     
100 gr. egg whites
100 gr. sugar
100 gr. powdered sugar

Sablé breton:                        
160 gr. egg yolks
320 gr. sugar
450 gr. flour
15 gr. baking powder
4 gr. fleur de sel
320 gr. soft butter
Bergamot essence

Pink grapefruit granita:     
250 gr. grapefruit purée
50 gr. sugar
½ sheet gelatine

Greek yoghurt
grated lime rind


Lemon cream: Bring all the ingredients to the boil except for the butter. Cool down quickly to 40ºC and add the soft butter. Beat until smooth. Chill, or transfer to flexipat moulds and freeze.
Jelly base: Boil the water with the sugar, add the jelling agent and bring to the boil again. Set aside and heat as needed.
Dry meringue: Mix the egg whites with the sugar over heat to reach 50ºC. Cool by beating until a meringue forms. Add the sifted, powdered sugar. Pour into a flat container and dry at 90ºC for 45 min. Keep dry.
Sablé breton: Beat the egg yolks with the sugar, and gradually mix in the butter. Add the sifted flour, salt and baking powder and the aroma. Spread onto a sheet of paper, cover with another sheet and chill for at least 24 h. Bake at 160ºC, then leave to cool and crush.
Pink grapefruit granita: Heat 1/3 of the purée with the sugar. Soak the gelatine in cold water then drain and dry and add to the purée mixture. Mix in the rest of the purée. Freeze.


First make a base of jelly, then top with three cubes of lemon cream and a spoonful of pink grapefruit granita. Decorate with the powdered sable and a few flakes of dried meringue.