Stuffed Citrus

1. Fill the Mona Lisa Studio chocolate fruit decoration with sponge cake, candied orange, jelly, cremeux, crumble and cream.

2. Make a small hole on top of the fruit decoration and finish the chocolate fruit with some leaves.

3. Take a small plate and decorate the plate with cream, supremes and fresh edible cress.

1. Combine the sugar and the corn starch together.

2. Heat the puree at 40°C and pour a part of the liquide on the dry ingredients. Pour all in the saucepan and cook as a traditional pastry cream.

3. To finish, pour the cream on the cocoa butter and finish with the alcohol.

4. Use the hand blender to mix well and cool down.

1. Mix all the dry powder together.

2. Mix the egg yolk and egg white and pour on the dry ingredients.

3. Mix all together well, add the oil and continue to stir well.

4. Pour the mix in the siphon and use two gas.

5. Fill a plastic cup with the biscuit and bake in the micro wave about 25 to 30 seconds.

1. Melt the gelatine mix and add 1/4 of the fromage blanc, lime zest, sugar and mix well.

2. Add the rest of the fromage blanc.

3. Whip the cream (not too soft) and add to the first mix.

4. Put the mix directly in piping bag, ready to use.

1. Mix the pectine NH and sugar well and add the juice and zest.

2. Bring to a boil and cool down.

3. Mix all with a handblender and add the cointreau.

1. Mix butter, sugar, lemon zest and almond powder untill it is smooth.

2. Followed by the sifted flour.

3. Stop when it starts to get crumbly.