Start by cutting the ends of the lemon, then cut each lemon in 8 equal slices. Remove the flesh of each slice, keeping the peel for poaching. Don't throw away the flesh either as you will use it later for segments.

Blanch the lemon peel 3 times in hot water to remove the bitterness.

Combine the water and sugar A and bring to a boil in a pot. Cool down to 70C then add the blanched lemon peel.

Cook on very low heat for 2 hours.

Add the sugar B and continue cooking for 2 more hours.

Allow to cool down in the syrup before using.

Combine the water and lemon juice in a pot.

Mix the sugar and agar agar then add it to the liquid.

Bring to a boil and cook for 30 seconds.

Cool down completely in the fridge.

Mix with a whisk until it becomes creamy again.

Combine the lemon gel and the poached lemons, lemon segments and mint. Mix well.

Spoon the insert mix into a half-sphere silicone mould - 4cm diameter - and freeze. Once frozen, spoon the remaining insert mix into another half-sphere mould then attach to it the frozen half-sphere already made, thus creating a full sphere. Freeze completely.

Heat up the heavy cream and bloomed gelatin.

Pour over the white chocolate and blend well.

Add the yuzu juice and blend.

Cover with plastic wrap and refrigerate for at least 8 hours.

Whip 3/4 of the ganache until stiff. Keep the remaining ganache as you will use it later for shaping the lemons.

Transfer the whipped ganache in a pastry bag then pipe it into the sphere mould. Add the lemon insert in the center and finish off the sphere with more ganache, making sure there are no air pockets.

Freeze the spheres completely.

Demould them, then clean the edges if any and fix the air pockets with more ganache.

Pipe a bit of ganache on top of each sphere then shape both ends to look a bit like a lemon. Freeze again, then, using the heat of your hands, shape each sphere to make it look like a lemon. It's hard work, but now you can see it taking shape into an actual lemon.

Keep the lemons frozen until glazing.

Melt both components and mix together.

Add a touch of white food coloring, then yellow until you are satisfied with the color.

Bring this mix to 25-30C, then dip each lemon into this mix.

Arrange all the dipped lemons on a tray.

Bring the velvet mix to 45-50C then spray it over the lemons to create the velvet look.

As the final touches, spray the lemons with melted neutral napage, followed by a thin layer of gold powder to create a natural shine.