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1 - Supreme citrus fruit cocktail mousse

	Boiron Citrus Fruit Cocktail Puree with Cointreau®		85 g
	Gelatine leaves		4 g
	Light cream		135 g
	Italian meringue		85 g

Proceed in the same manner as for the Bergamot recipe. Fill glasses to 1/3 of their height.

2 - Citrus and tea gelée

	Darjeeling tea infusion		50 g
	Boiron Citrus Fruit Cocktail Puree with Cointreau®		100 g
	Gelatine leaves		10 g
	Citrus Fruit supreme		90 g

	·	Supreme of grapefruit	30 g
	·	Supreme of orange	40 g
	·	Supreme of lime, blanched	20 g

Plunge the gelatine in cold water. Heat 1/3 of the puree, and dissolve the gelatine in it. Add the rest of the puree and the cooled tea infusion. Incorporate the sliced fruit into your gelée at 20°C maximum. Fill your glasses with the almost-thickened gelée.

3 - Madarin crème de faisselle

	Faisselle de fromage blanc		160 g
	Heavy cream, whipped		60 g
	Gelatine leaves		3 g
	Boiron Semi-candied Mandarin		20 g

Plunge the gelatine in cold water. Whip the cream and add the mandarin. Melt the gelatine in the microwave and pour it into the fromage blanc, then add the whipped cream. Mix. Fill the tops of your glasses. Place in the refrigerator. Garnish with streusel and crystallized sugar.