Bitter-Sweet Citrus Fruit

To make the clementine sorbet mix, rub the clementine skins with sugar cubes to soak up the essential oils. Make the syrup and let cool to 39°F (4°C). Add clementine juice and let sit before processing in an ice cream maker.

Follow the same steps for the granita: rub the lime skins with sugar cubes; split and scrape the vanilla beans, letting them steep in the syrup. Once cold, add the juice, strain through a chinois, and pour the mixture into a rectangular dish. Refrigerate. Scrape the mixture out right before serving using a fork to flake the ice.

Melt the butter and add the other ingredients. Mix. Make a chablon (plastic stencil) the diameter of the plate and use it to make the tuile. Place on a sheet and bake at 350°F (180°C) in a convection oven. Take the fully baked tuile out and cut in half.

Use a No.10 writing tube to make confetti out of fresh citrus zest. Cook each type of citrus fruit separately in 15° Baumé syrup and set aside in its own cooking juices.

Peel the fruit completely and separate into segments; collect the juice and set aside. Make a reduction from the juice and then thicken it with pectin. Use the resulting jelly to glaze the fruit later.

Spoon the clementine sorbet in the bottom of a shallow dessert dish, top with the lime-vanilla granita. Arrange the citrus segments on the plate and glaze with the jellied juice reduction. Sprinkle with zest confetti and place a half-tuile on top just before serving.