Citrus theme

For the lemon parfait half discs cont... Demould the lemon cream discs.

Cut each disc in half and reserve in the freezer on a small tray lined with greaseproof paper. Melt the cocoa butter to 45°C.

Push a cocktail stick into the rounded rim of each half disc and completely immerse it in the melted cocoa butter. This will provide a sweet balance to the acidity of the lemon.

Line a tray with greaseproof paper. Stand each disc upright on its flat side on the tray.

Leave to defrost for at least 1 hour and up to 4 hours, then reserve in the fridge.

For the lemon butterscotch sauce In a medium pan, bring the whipping cream to the boil. Meanwhile, in a separate medium pan with tall edges, bring the sugar, water and glucose to a blond caramel.

Gradually and carefully add the hot lemon juice and grated zest to the caramel, followed by the hot cream. Stir well and bring back to the boil for 1 minute and make sure all is well dissolved.

Transfer to a medium bowl placed over an ice bain-marie and allow to cool down completely. Reserve in the fridge in a piping bottle.

For the lemongrass whipped jelly cubes In a small saucepan on a low heat, dissolve the sugar in the water. Add the lemongrass and bring to a barely simmering point for 3 minutes.

Take off the heat and leave to infuse for a further 30 minutes. Strain and warm slightly.

Add the softened gelatine leaves and stir until dissolved. Add the lemon juice.

Pour into a bowl and leave to set in the fridge overnight. Place the set jelly in the small bowl of the stand mixer and whip on a medium speed for about 30 minutes until light and fluffy.

You are emulsifying the jelly and trapping air in it to change its texture completely. Line a flat tray with silicone paper and stand a frame 16x16cm and 2 cm deep on it.

Pour the whipped jelly into the frame. Leave to set in the freezer overnight.

With the blade of a warm knife, dice the frozen jelly into 2cm cubes and reserve on a tray until needed. The whipped jelly cubes need only 5 minutes or so out of the freezer before being ready to serve.

For the confit lemon laces Using a large zester knife, create 10cm-long thick zest laces around the lemons. In a large pan of 1 litre of cold water, bring the lemon laces to the boil for 4-5 minutes.

This is important as it will extract any bitterness and cook the lemon zest laces until tender. Drain and repeat the process from cold.

In a small pan bring the water, lemon juice and sugar to the boil. Add the laces, simmer for 10 minutes, then leave to cool completely in their syrup.

Drain onto a small pastry tray and reserve in the fridge.

For the lemon and basil sorbet Freeze the bowl of the Kenwood ice cream machine.

In a medium saucepan on a high heat, bring the water to a simmer and whisk in the sugar, glucose and milk powder.

Take off the heat, add the basil leaves and leave to infuse for 30 minutes.

Pass through a sieve, whisk in the freshly squeezed lemon juice and churn in the ice cream machine for 8-10 minutes.

To serve On a medium round plate, secure a sablé rectangle in the centre with a drop of lemon butterscotch sauce underneath.

Pipe a few more drops around the plate.

Place the defrosted lemon cream half-disc dipped in cocoa butter on one side of the sablé, then arrange two cubes of frozen whipped lemongrass jelly and two segments of pink grapefruit topped with grapefruit sauce.

Spoon a small quenelle of lemon basil sorbet on the edge of the sablé and sprinkle the lemon and lime zest sugars over the whipped jelly cubes.

Finally, arrange one drained lemon lace over the top… and, if you feel rich, add a little gold leaf to the lemon cream half-disc.