Lemon Chocolate Sandwich

Soak gelatin sheets in cold water.

Wash the lemon, dry it, finely grate the zest and then squeeze out the juice.

Separate the eggs and chill the egg whites.

Beat the egg yolks with the sugar, vanilla sugar and lemon zest in a bowl until pale and creamy.

Squeeze out the gelatin, dissolve it in the lemon juice over low heat and quickly stir it into the yolk mixture.

Chill the cream for 5–10 minutes until it just begins to set.

Whip the cream until stiff.

Beat the egg whites with a pinch of salt until stiff.

Gently fold in the whipped cream and then the stiff egg whites into the slightly set cream.

Transfer everything into a shallow dish, cover and chill for at least 3 hours.

Place 3 chocolate squares on each plate. Using a moistened teaspoon, scoop 12 quenelles from the cream and place them on the chocolate squares.

Cover each cream quenelle with another chocolate square and serve immediately.