Heat to 70°C the cream (1) with the orange zest and sugar. Add
the gelatin, then the remaining ingredients. Blend and set aside.

Heat the water and add the milk powder. Mix the sugar, the
atomized glucose powder, the Superneutrose then pour over
the liquid at 40°C. Bring to 85°C. Let cool and mature for at
least 4 hours at 3°C.
Mix the syrup with the kumquat juice and lime zest. Mix well.
Turn into sorbet and store at -18°C.

Mix together sugar, atomized glucose and Superneutrose. In a
saucepan, heat the water to 40°C, then add the dry ingredients
and bring to 85°C. Let the syrup cool overnight. The next day,
combine the cold syrup, fromage blanc, Cointreau® and orange
zest. Mix with a blender and stir. Keep at -18°C.

Egg whites should be at room temperature. Beat with sugar (1),
then gradually with icing sugar (1). Gently add the sugar (2) and
icing sugar (2), sieved beforehand. Poach the meringues and
bake at 65/70°C for 3 hours. Store in a dry box.

Mix all purees, zests and Cointreau® together.
While mixing with a blender, gradually add olive oil.

Bring water and sugar to a boil.
Add lime supremes and store at 3°C.

For dressing, place a round meringue in the centre of the hollow dish.
Poach 3 hazelnuts of chantilly then place the fresh grapefruit supremes
and the poached lime supremes.
Top the meringue with a scoop of Cointreau® fromage blanc sorbet
and then a scoop of kumquat sorbet.
Place 2 peaks of meringue on top and a few lime zests.
Serve with Cointreau® citrus dressing sauce.
Servir accompagné de la sauce vinaigrette agrumes Cointreau®.