Like a Lemon Caviar

Directions

1. Lime Sablé Dough: In a bowl, whisk the egg yolks with the sugar. Add the flour, baking powder, salt, and lime zest. Mix in softened butter and form a dough ball. Chill the dough for 1 hour. Roll the dough to 1cm thickness, then use a 3cm cookie cutter to form circles. Bake in a preheated oven at 180°C for 6 minutes. Let cool.
2. White Chocolate Crunch: Melt the white chocolate gently over a bain-marie. Stir in the pailleté feuilletine until well combined. Form small balls and refrigerate for 2 hours to set.
3. Fennel-Lemon Compote (Prepare the Day Before): Wash the fennel and lemons, then quarter them. Place them in a pot with water, sugar, and Pulpeuse d'Alès. Cook over low heat for 1 hour. Blend the mixture and refrigerate. Pour the compote into ice cube trays and freeze overnight.
4. Lime Decor: In a saucepan, heat glucose and fondant until the mixture reaches 130°C. Add lime zest and pour onto a silicone mat. Let cool in the open air. Once hardened, blend into a fine powder. Sift the powder over a silicone mat and bake at 180°C for 4 minutes. Use a round mold to shape the décor.
5. Lemon Mousse: Warm the fennel-lemon compote and dissolve the soaked gelatin sheets into the mixture. Set aside to cool. Whip both creams into stiff peaks using a mixer. Gently fold in the sugar and the cooled compote. Chill until ready to assemble.
6. Lemon Gel: Quarter the lemon and cook it in water for 30 minutes. Add agar-agar, blend the mixture, and strain through a fine sieve. Refrigerate and transfer to a pipette.
7. Assembly of the Citron: In a silicone lemon mold, pipe a bit of the lemon mousse. Add a frozen cube of fennel-lemon compote, followed by a disc of lime sablé and a white chocolate crunch ball. Fill the mold completely with lemon mousse and freeze for 2 hours. Once set, spray the frozen "lemons" with yellow-tinted cocoa butter spray.
8. Plating: Place a lime sablé in the center of the plate, topped with a bit of fennel compote. Carefully demold the lemon mousse and place it on the sablé. Garnish with the lime decor, a few caviar lime pearls on top, and add gold leaf and oxalis leaves for an elegant finish.