Black & Pink

Whisk the egg yolk with the Stand & Overrun, salt and charcoal powder together in a bowl.

Strain the mixture.

Preserve in the chiller for later use.

Paddle the Crème Butter, icing sugar, flour, charcoal powder, almond powder and salt together in a mixing bowl until it reaches a sandy texture.

Add in the whole eggs and mix briefly.

Leave the dough to rest in the chiller.

Roll the dough to 2 mm thickness and cut into Ø 9 cm pieces.

Line on the outer part of Ø 8 cm tart moulds.

Bake at 150˚C for 13 minutes.

Remove the shells from the moulds and continuebaking for another 8 minutes.

Using a spray gun, apply a thin layer of charcoal egg wash onto the shells and bake at 150˚C for 5 minutes.

Cream the Crème Butter with icing sugar and almond powder together in a mixing bowl with a paddle attachment.

Gradually add the eggs on low speed, followed by corn starch, Stand & Overrun and lemon zest.

Fill the baked tart shells with 20 g of almond cream and bake at 150˚C for 20 minutes.

Blanch the lemon peel 3 times in fresh water.

In a saucepan, bring the lemon juice and sugar to a boil.

Add in the blanched lemon peels and cook at low heat for 45 minutes.

When it reaches 55 Brix, blend into a smooth paste.

Preserve in the chiller.

Dry mix the pectin and the sugar in a bowl.

Cook the red dragon fruit juice, purees and glucose syrup together in a saucepan to 45˚C.

Whisk in the pectin-sugar mixture and bring to a boil.

Mix in the gelatin mass until dissolved, followed by lemon confit and lemon zest.

Preserve in the chiller.

Dry mix the pectin, xanthan and sugar together in a bowl.

Cook the red dragon fruit juice, purees and inverted sugar together in a saucepan to 45˚C.

Whisk in the pectin-sugar mixture and bring to a boil.

Add in the Crème Butter, and emulsify well, followed by lemon confit and lemon zest.

Pipe the ready cream into the silicon mold (SF164) and freeze.

Dry mix the pectin and sugar (1) together in a bowl.

Cook the water in a saucepan to 45˚C.

Whisk in pectin-sugar mixture and bring to a boil.

Gradually mix in the sugar (2) and inverted sugar.

Continue cooking till it reaches 68 Brix.

Mix in gelatin mass until dissolved.

Leave the glaze to cool to 35˚C before use.