1, part A soaked in ice water with the slices of giardiniera;

2, B light cream in two parts, half of the boil, add giardiniera and white chocolate stir until melted and uniform;

3, add yuzu puree and the other half of the light cream and stir, and homogenized with a homogenizer, refrigerated and set aside.

Lemon Fruit Part

1, take the peel of part C lemon and cut it into cubes (save the pulp for the jam);

2, boil part D sugar and water with the lemon dices until the lemon dices are almost transparent, at a temperature of 70 ° C;

3, add the sugar of part E in two batches;

4, remove the pulp and drain after it softens;

5, boil the remaining sugar and water until it becomes clear;

5, add the sugar of part E in two batches. >5: Boil the remaining sugar water to 103°C, let it cool down, then add the lemon pulp to soak and set aside.

Lemon Marmalade Sandwich Part

1: Soak the jellied fruit in ice water;

2: Heat part F and add the jellied fruit and sugar from part G and mix well with a homogenizer;

3: Add part J and mix well and refrigerate for later use. (Individual filling 30g)

Sandblasting liquid part

Mix part I and heat and stir until melted and homogeneous, sandblasting liquid temperature 35 ° C.

Molding part

1, lemon modeling molds, the inner wall of the first squeezed a layer of thickness of the yuzu cream, filled with the center of the lemon marmalade sandwiched between the lemon marmalade, put into the refrigerator freezer;

2, will be frozen after the shape of the Lemon frozen and shaped into the sandblasting liquid quickly removed;

3, the use of sandblasting machine on the surface of the sandblasted, and then sprayed with mirror pectin;

4, inserted with the fruit leaf decorative finish.