Organic lemon confit & mango

Here is the recipe for organic lemon confit & mango…

Organic lemon confit & mango

Ingredients for 4 people :

  • 2 organic lemons + 125g lemon juice + zest of ½ lemon

  • 50g orange juice + zest of ½ orange

  • 1 mango

  • 515g caster sugar
  • 50g cane sugar
  • 8 eggs

  • 1.5L + 165g water

  • 1/4L milk
  • 125g liquid cream
  • 40g flour
  • 20g corn starch
  • 50g butter
  • 70g honey
  • 2 sheets of gelatin
  • a good pinch of crushed coriander 


1. The lemons

wash and prick the lemons then blanch 3 times. Make a syrup with 1.5L water and 300g sugar. Poach the lemons for 3 hours then place in syrup and let cool. Cut them in half, remove pulp, pass through sieve. Dice the mango finely to garnish the lemons.

2. Sour Chibouste for the custard :

moisten the gelatin sheets in cold water. Bring to boil 125g water and lemon juice, blanch 3 egg yolks and 65g sugar, sift and incorporate in the corn starch. Pour hot liquid into a pot and cook for 1 minute until boiling. Add gelatin sheets and set aside. The meringue : Make a syrup with 40g water and 100g sugar, cook to 123°C on the thermometer. When the syrup reaches 110°C, begin whipping the egg whites. As soon as the sugar reaches the right temperature, pour it slowly over the whipped whites. Keep the egg beater turning until the meringue is warm. Prepare the Chibouste (pastry cream) : Delicately blend the two warms masses (custard + meringue) together with the aid of a maryse, form circles or 3 cm cubes according do desired pattern. Place the Chibouste on the lemon, sprinkle cane sugar and caramelize with a blow torch.

3. Crusted biscuit with coriander

Heat the orange juice and zest ; melt 50g of caster sugar and 50g of cane sugar in the juice. Cream the butter, add flour and pour the warm orange syrup over the butter. Spread finely over a pastry dish, sprinkle coriander and cook in the oven at 160°C for 10 minutes. Remove from oven, make 2 cm long strips and line the inside with a circle to make a ring.

4. Honey ice cream

Bring the milk and liquid cream to boil. Blanch 5 egg yolks and honey. Pour the boiling liquid in a pot, mix and return to pot to heat and fold with the aid of a spatula. Let it cool and churn the ice cream.

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