Place the condensed milk, the butter and the lemon zest into a saucepan and cook over a low heat, stirring constantly. When you obtain a consistency that is similar to a pudding, place the mixture into a greased bowl and leave to cool at room temperature; then place it into the fridge for a few hours. Next use the mixture to form small balls with your hands that have been slightly greased with butter: finally roll the brigadeiros in the rainbow sprinkles.

Let’s start by preparing the lemon jelly. First soak the gelatine sheets in cold water for ten minutes. Then place the sugar and the lemon juice into a saucepan and cook them for 10 minutes: next turn off the heat, add the well squeezed gelatine sheets and the grated lemon zest and mix together. Finally, place the jelly obtained into the bottom of 6 small glasses and leave them to cool in the fridge for a couple of hours.

Next let’s move onto preparing the panna cotta by soaking the gelatine sheets for 10 minutes. Place the milk, cream, sugar and grated lemon zest into a pan and heat until hot. Then squeeze the gelatine sheets, add them to the pan and whisk: when the gelatine sheets have melted completely turn off the heat. Take the small glasses with the jelly out of the fridge, pour in the panna cotta and place them back into the fridge for a further 2 hours.

Let’s start with the LEMON CREAM: place the zest in a saucepan with the milk, turn on a low heat and leave it to warm (without boiling the milk). In the meantime, place the egg yolks and the sugar into a bowl and whisk together until you get a homogeneous cream: add the flour and the potato starch and continue to whisk and then add the warm milk. Once you have a homogeneous mixture pour back into the pan filtering with a narrow mesh strainer. Cook the cream on a low heat while mixing with the whisk for around 15 minutes until it thickens.

Finally transfer the cream into a bowl and cover it with cling film: leave it to cool and then place it into the fridge. Next let’s move onto the BIGNÈ: place the water, milk, sugar, salt and butter (in cubes) into a saucepan and bring to the boil. Add the flour, stirring quickly and cook until you get a white glaze at the bottom of the pan (in around 2-3 minutes). Next transfer the mixture into a bowl and add one egg at a time mixing with a spatula: once they are mixed together you should get a smooth and consistent dough. Pour the mixture into a sac à poche and form small piles of dough on a baking tray lined with baking paper: next squash them slightly with a damp spoon. Next whisk the egg yolks in a bowl with a small amount of water and use it to brush the surface of the bignè. Place in the oven for around 15 minutes at 220° C, then finish cooking them at 180° C for a further 15-20 minutes placing a ball of tin foil between the door of the oven to keep it slightly ajar to act as an air valve. Finally take the cream puffs out of the oven, once they are cooled fill them with the lemon cream using a sac à poche.

Pour the water, the Sorrento IGP Lemon juice, 150 g of sugar and the honey into a small saucepan, bring to the boil and cook for a few minutes; next leave the syrup to cool in the fridge for 1 hour, melt the butter and leave it to cool. Chop the pistachios finely and mix with the cinnamon and the remaining sugar. Grease and line a baking tray with baking paper, next roll out a layer of filo pastry and brush with melted butter. Place another layer of filo pastry on top and repeat the procedure until you have 5 layers. Pour part of the pistachio, cinnamon and sugar mixture on top and add 2 more layers of pastry; proceed by covering this with another layer of mixture (pistachio-cinnamon-sugar) and complete with another 7 layers of filo pastry brushed with melted butter. Cut into “bite-sized pieces”. Place in the oven for 20 minutes at 180° C, then increase to 200° C and cook for a further quarter of an hour. Finally cover the baklava with the syrup and complete by adding some of the pistachio, sugar and cinnamon mixture. 

First prepare a “syrup”: heat the water in a saucepan and add the sugar and dissolve completely.  Then turn off the heat and leave it to cool. In the meantime, squeeze the lemons and extract the juice: strain it through a sieve and add it to the cooled syrup. Pour the mixture into ice pop moulds (or into small glasses) and insert an ice cream stick into each one. Finally place them in the freezer until frozen.

First melt the butter and leave it to cool; in the meantime, break the eggs into a bowl, beat them lightly with a whisk and add the sugar and mix further.  Sift the flour and the baking powder into the bowl, add the salt and mix: when the melted butter has cooled add it to the bowl and whisk.  Next remove the seeds from the vanilla pod: add them to the mixture together with the grated lemon zest and mix until you get a thick and homogeneous consistency. Then cover the bowl with cling film and leave it to rest in the fridge for an hour. Once rested return the mixture to room temperature and in the meantime heat the waffle maker. When hot, brush with melted butter and pour a ladle of mixture into the mould. Close the waffle maker and leave it to cook for 7-8 minutes. When the waffles are golden brown place them on a plate. Garnish to taste with chocolate, fresh fruit, maple syrup, ice cream or icing sugar.

First, boil the milk with the vanilla and the lemon zest; then filter it and leave it to cool. Soften the butter in a bain-marie and away from the heat add the granulated sugar: then, blend the two ingredients with a whisk. Add the eggs and mix well, then add the sifted flour, salt and the rum (and keep mixing). When the milk has cooled add it to the mixture and mix well;  then cover the bowl with cling film and leave it in the fridge to cool for 24 hours. Next, take a canelé mold tray and brush it with butter and leave it in the fridge for 10 minutes. Then pour the mixture into the mold, place back in the fridge for another 15 minutes. Then bake them at 200º for an hour and a half. Finally, remove them from the oven and leave them to cool in the mold: eat them warm! 

Let’s start by preparing the cream: remove the zest of the Sorrento lemons PGI and place it in a saucepan with the milk. Warm on a low heat (without boiling) and at the same time beat the egg yolks and sugar in a bowl with a whisk. Once you have got a uniform cream add the flour and potato starch (sifted), mix together and add the warm milk. Once you have a fluid mixture pour it back into the saucepan filtering it through a sieve: cook the cream on a low heat (for around 15 minutes), mix with the whisk until it thickens. Then transfer the cream into a bowl, cover it with cling film and let it cool before placing it in the fridge.
Now take your pandoro and cut it width wise to get slices of around 2cm thick: then, fill it with the cream by alternating a slice of pandoro and a layer of cream until you reconstruct its initial shape. Finally if you want, decorate your Tree with tufts of cream on the ends of the pandoro using a sac-à-poche.

Heat the water in a pan then add the sugar and let it melt while stirring with a spatula; add a pinch of salt, add the butter and mix until it melts. Add the flour and let it cook over a medium heat and continue mixing with a whisk. When a white film forms on the bottom of the pan turn off the heat and let the mixture cool: once cooled transfer it into a mixer and knead it. Pour in one egg at a time, add the zest of 1⁄2 lemons and let it absorb into the mixture: when it is shiny and soft the mixture is ready for the next stage. Finally transfer it into a sac-a-poche. Heat the oil in a pan with high sides and heat to 165°. Squeeze the dough into the pan to form 10cm long sticks. Cook the churros for 2-3 minutes, turning them over to brown them on both sides: place them on a tray lined with absorbent cooking paper and sprinkle with sugar.

Beat the eggs and egg yolks in a bowl with 60g of juice and the grated lemon zest of 1 lemon. Add 150g of sugar, 40g of water, 20g of cornflour and 80g of softened butter and mix everything together. Cook in a bain-marie for 5 minutes, stirring constantly without whipping. Once you get a thick cream cut the puff pastry into strips of around 30cm long and 2cm wide. Brush them with water and wrap the part around special cream horn tubes. Remove the puff pastry from the tubes by pushing them lightly and place them on the counter. Wet the cannoncini with some water and roll them in caster sugar. Place them on a baking tray covered with baking paper and cook them for around 12 minutes at 200 °C. Fill them cannoncini with the lemon cream using a pastry bag if you prefer, leave them to cool and your desserts will be ready to try!

Begin by passing the flour and the baking powder though a fine sieve. Then, place the butter and the sugar in a mixer and whisk them while adding the lemon zest. Add the 2 eggs, the salt and, in the end, the flour and the backing powder. Take out the mixture and stir it with a spatula to make it smoother. Now place the mixture in a piping bag and use it to fill 12 fluted paper cases. Cook them in a static oven at 180°C for 20 minutes. Once they are ready, take them out and leave to cool. In the meantime, prepare the butter cream. Begin by pouring the water into a large pan, add the sugar and the Limoncetta and stir. Turn on the burner and simmer while adding the zest of 2 lemons and stir again. Once the sugar is melted, boil the syrup and bring it to 121°. Now turn the burner off and filter the syrup with a sieve, pouring it in a bowl. Place the egg yolks in a mixer and turn it on: add the hot syrup slowly and whisk all ingredients until the mixture becomes cold. Meanwhile work the butter in a bowl until it becomes creamy. Finally, add the butter cream to the egg yolks with the syrup while stirring the mixture. Place the butter cream in a piping bag and decorate the cupcakes with the cream. Keep them in the fridge until you serve them.

Begin by passing the almond flour, the vanilla flavouring and the icing sugar though a fine sieve and set aside. Now prepare the syrup by boiling the caster sugar at 118°C in a saucepan with the water. In the meantime, whisk half of the egg whites with 25 g of caster sugar and, when the syrup is ready, slowly add this to the egg whites. Beat until the whites become firm, add the rest of the egg whites and the food colouring, and beat until firm (the point where the mixture remains in the bowl when turned upside down). Now fold in the almond flour and icing sugar mix with a wooden spoon. Pour the mixture into a piping bag and pipe small balls of approximately 3 cm in diameter. Leave to rest for 30 minutes. Cook in a static oven at 150°C for 10 minutes, and then another 5 minutes with the fan. Leave to cool and, in the meantime, prepare the cream. Beat the egg yolks with the sugar, then add the flour. Heat the juice and the grated zest of the lemons in a saucepan and add to the eggs while whisking. Pour the mixture back into the saucepan and bring to a boil while continuing to beat. Cook for 2 minutes, then remove from the heat and add the butter in small pieces, beating continuously. Place the lemon cream in a bowl, cover with cling film and place in the fridge. Once the cream and macarons are cooled, assemble them by placing a tablespoon of cream between two halves. Finally, leave in the fridge for one night and enjoy them the next day.

Blend the peeled and non-peeled almonds (setting 50 g of the latter aside for later), the pour them into a bowl with the lard and butter. Add the corn-meal, the flour, the grated lemon zest and mix.
Add the vanilla seeds and 50 g of sugar and mix rapidly, but without allowing the mixture to heat. Finally, add the yolks and stir them into the mixture.
Crumble 2/3 of the mixture with your hands and spread it into a cake tin (32 cm in diameter): take care not to press it down.
Add the whole almonds previously set aside to the remaining mixture, stir and add to the tin. Sprinkle the remaining sugar on top and bake for 1 hour at 180°.
Leave to cool before tasting.

Melt 20 g of butter in a pan, and add the apples (peeled and diced), the juice of 1/2 a lemon and its grated rind, the caster sugar and the cinnamon powder. sauté everything in a pan for 1 minute. Now prepare the crumble topping. Pour the flour into a large bowl together with the seeds from the vanilla pod, the brown sugar and the remaining butter cut into cubes. Roughly blend the ingredients together to obtain a crumbly mixture. Now butter individual cocottes, add a layer of apples to each and cover with the crumble mixture. Bake for 180° for 35 minutes and serve hot. For a richer dessert, add a scoop of vanilla ice cream before serving!

Pour the flour into a pile, make a well in the centre and add the egg, the ricotta, the sugar, the baking powder, the lemon juice and the grated zest. Mix all the ingredients together to form a dough.
Roll out the dough with a flour-coated rolling pin to approximately 1 cm thick and then cut disks of approximately 5 cm in diameter, forming a hole at the centre of each one.
Heat the oil to frying temperature and fry 3-4 doughnuts at a time. Cook until golden on both sides and then dry on kitchen towel. Dip in caster sugar while they are still hot and enjoy.

Peel the lemon, removing both the zest and the bitter pith. Then cut the pulp into slices (removing any seeds) to obtain 170 g of pulp.
Pre-heat the oven to 180°, blend all the ingredients together in a food processor to obtain a smooth mixture.
Butter and flour a 20 cm springform cake tin, pour the mixture in and bake at 180° for 1 hour (on the lower shelf).
Leave the cake to cool and then dust with icing sugar.

Cut the tops off the lemons and remove the pulp inside, leaving an empty shell. Wrap the shells in foil and refrigerate. In a pan, boil the water, sugar, and the peel of two lemons (without the bitter pith). Once the sugar has dissolved and the water has started to boil, remove from the heat and leave to cool. Then add the lemon juice. Beat the egg whites to stiff peaks, add the cooled and sieved lemon juice and a glass of Limoncetta. Place the mixture in the freezer for 30 minutes in a metal bowl, then remove and mix every 15 minutes. The entire process should take about 1 hour 30 minutes. Once the desired consistency has been reached, fill the 4 lemon shells with the sorbet, cap, wrap in foil and place in the freezer. Leave the dessert at room temperature for 10 minutes before serving.

Rinse the peaches (approximately 3), peel, remove the pip and cut into pieces. Do the same with the melon, removing seeds and peel, and cutting in the same way. Now cut the lemon in half and squeeze it, collecting the juice in a glass. Pour the chopped fruit into a blender with the yoghurt and lemon juice, and blend to a smooth mixture. Enjoy your refreshing drink!

Dissolve the cornflour in a little cold milk and set aside. Pour the remaining milk into a pan and add the grated lemon peel, 50 g of sugar and the cinnamon. Bring to the boil, stirring continuously, and then remove from the heat.
Place the remaining sugar in a bowl together with the egg yolks and beat, adding the cornflour dissolved in the milk. Now add the boiled milk mixture, filtering with a sieve, and continue to mix. Pour everything into a pan and bring to the boil over a high heat, stirring all the time.
Leave to cook for two minutes and then remove from the heat, thus obtaining a soft cream. Pour into small serving dishes while still hot, leave to cool and then refrigerate for 2 hours.
Before serving, sprinkle the cream with brown sugar and a little grated nutmeg, and place the dishes under the grill for a few minutes until the sugar has caramelised.

Begin with the sponge, placing the eggs, sugar, lemon zest and salt in the bowl of a mixer. Whisk everything for 15 minutes at a medium speed to obtain a frothy mixture. Delicately fold in the lemon juice, the flour and the potato starch with a spatula. Pour the mixture into a buttered springform cake tin and bake in the oven for 40 minutes at 180°C. Once ready, leave to cool a little, remove from the tin and then cool completely. Now prepare the cream. Beat the egg yolks with the sugar in a bowl and add the corn-starch. Bring the milk to a boil with the grated lemon rind, add the other mixture (yolks, sugar and corn-starch) and whisk by hand.
Bring everything to the boil, continuing to mix, until the cream becomes dense. Cover with transparent film and leave to cool. Whisk the cream with the icing sugar until stiff and mix with the cold cream and a drop of Limoncetta. The sauce is even easier. Pour water, Limoncetta and sugar into a pan. Heat and stir until the sugar has dissolved, then leave to cool in a bowl.
Cut a disk from the sponge with a 14 - 16 cm form, and dice the remaining sponge, eliminating the darker crusts.
Cut the previously-cut sponge disk horizontally to obtain two layers. Pour a little sauce onto the base, spread with the cream, place the other layer on top and cover again with cream. Now spread the cubes of sponge over the cake and refrigerate for 3-4 hours before serving.

Begin by dissolving the yeast and the sugar in water and lemon juice at room temperature. Then add the flour and the lemon zest and mix by hand with rapid, firm yet delicate movements. Add salt and continue to work the dough until it is smooth and well-blended. Transfer to an oiled bowl and leave to rise for approximately two hours.
Divide the dough into three, and shape by hand into three fairly regular cylinders. Weave these three cylinders together. Now place the three interwoven cylinders into a bread pan lined with grease-proof paper and leave to rise until it reaches the top of the pan.
Brush the surface with an emulsion of water and olive oil and bake at 190°C for approximately 40 minutes. Lastly, leave the lemon bread to cool and serve warm.

Clean the courgettes under running water, peel them and julienne them. Heat a couple of teaspoons of oil in a pan, brown the garlic (and then remove) and add the courgettes, Sauté over a high heat for a couple of minutes. Put the courgettes in a bowl and add the lemon juice. Add chopped parsley, salt and pepper and leave to season for half an hour. Now prepare the pasta, leaving it slightly al dente. Lastly add the courgettes and sprinkle with Parmigiano and grated lemon zest.

Begin with the dough. Pour the flour, the spices and the grated lemon zest into the bowl of a food processor. Add 1/4 teaspoon of bicarbonate of soda, a pinch of salt, the honey and the sugar. Then add the butter (cold) diced, and blend to obtain a “sandy” consistency. Now place the mixture on the work surface in a pyramid shape, make a well in the centre, add the egg and mix together. Work the dough quickly, forming a flat ball. Then cover with cling film and place in the fridge for 30 minutes. Once rested, roll out the dough to a thickness of 7-10 mm and use pastry cutters to cut out biscuits. Transfer the biscuits onto an oven tray covered in grease-proof paper and cook for 15 minutes at 170°C. While the biscuits cool, prepare the icing. Beat the egg white in a bowl and gradually adding the icing sugar to obtain a smooth mixture. Finally, place the icing in a piping bag and decorate the gingerbread men as you prefer.

Wash the lemons, dry them, and cut into very thin slices, discarding any seeds. Place the lemon slices into a large bowl and cover with cold water. Cover the bowl with cling film and leave to soak for 24 hours at room temperature. Then drain the lemon slices. Repeat the operation a second time, leaving the slices to soak for another 24 hours, then drain the slices and place them in a saucepan and cover with fresh water. Bring to a boil, drain the slices, keeping 350 ml of the water used to boil the lemons. Return the lemon slices to the pan and pour in the conserved water. Add the sugar and cook on a medium light for 40 minutes, stirring occasionally. Transfer the still-hot marmalade into jars, screw the lids tight and leave them to cool. Once the jars have cooled, check if they have sealed correctly. Press the centre of the lid, if the jar has sealed correctly, you will not hear the classic “click-clack” sound. Otherwise, remove the lid and place the jar in the microwave for one and a half minutes, then reseal and leave to cool.

Place 300 g of cooked rice into a bowl with two small eggs, the flour, the zest of the lemon, a pinch of cinnamon, the sugar and the raisins (previously soaked). Stir everything in order to obtain a soft mixture, cover and leave to rest in a cool place for approximately 30 minutes. Now pour the oil into a pan and heat. drop spoonfuls of the mixture into the oil to form fritters, cook until golden-brown over a medium flame. When they are properly browned, remove and dust with icing sugar: serve warm.

First, grease 6 ceramic ramekins and set aside. Mix butter and 200g of sugar in a stand mixer until creamy. Separate the yolks from the whites and without stopping the stand mixer, pour them into the mixture. Scrape the seeds from a vanilla pod, grate some lemon zest (about 1 tablespoon), squeeze 40ml of lemon juice and combine with flour and milk in the mixing bowl, at medium speed. In another bowl, whip the whites with the baking powder. Add the rest of the sugar once the mixture starts to bubble. Fold into the mixture in the mixing bowl. Take a deep baking dish lined with greaseproof paper. Place the 6 ramekins inside. Fill them (up to 3/4, approximately) with the creamy mixture. Then pour enough water into the baking tray to come halfway up the outside of the ramekins. Bake for 45 minutes at 180°C. Take the ramekins out of the oven and cool before serving.

Melt the butter in the microwave and let it cool slightly. While waiting, sift the flour with vanilla and baking powder. Extract the zest and juice of one lemon. In a bowl mix sugar and whole eggs. Whip for a few minutes, adding warm butter, flour, and the zest and juice of the lemon. Cover with cling film and leave to sit in the fridge for 1 hour. Lastly, pour the mixture in the special shell-shaped tins and bake in a fan-assisted oven at 190°C for 10-15 minutes. Remove the madeleines from the oven and let cool. If you like, you can now dust them lightly with powdered sugar to serve.

Crush the biscuits (not too finely) in a food processor then add melted butter. Mix and pour into a tin lined with greaseproof paper to form the base of the cake. In another bowl, mix the yolks with condensed milk, and then add and the lemon juice and mix well. Pour this cream onto the biscuit base. Now whip the whites of the eggs with sugar and baking powder. Lay out half of the mixture on top of the cream. Using a pastry bag, pipe rosettes on the top of the cake with the rest of the mixture. Bake for 15 minutes at 180°C. Let it sit and chill in the fridge for at least 2 hours.

Break the eggs and separate the whites from the yolks. Beat the yolks with 50g of sugar then add flour, the zest of a lemon and 80 ml of water, in that order. Whip the whites with 50g of sugar and the juice of a lemon. Now, mix the whipped whites to the yolk mixture with a spatula. Distribute the mixture in 30 small peaks on a baking tray lined with greaseproof paper. Bake for 10-15 minutes at 160°C. For the syrup, put 150ml of water, Limoncetta di Sorrento, 1 tablespoon of sugar and the zests of a lemon into a saucepan. Over low heat, bring to a gentle boil; then immediately take off the heat and strain with a sieve. For the filling of these Lemon Delights, mix custard with the juice of 2 lemons and fold in the cream. Drizzle the peaks of dough with the Limoncetta di Sorrento syrup and arrange in pairs, filling them with lemon cream. Finally, dilute the left-over cream with dairy cream and the remaining syrup. Soak Lemon Delights in this mixture and decorate with lemon zests.

Start with the grape tomatoes. Bake them in a baking dish with salt, pepper, extra virgin olive oil and thyme at 250°C, until the skins are well roasted. Then, blend and strain with a sieve. Warm 200g of extra virgin olive oil in a pan with 2 peeled and chopped shallots until the temperature reaches 70°C. Remove from heat, cover with cling film and let it cool. In a bowl, prepare Limoncetta di Sorrento jelly. Mix powdered sugar and agar-agar with sparkling water, and then boil. Add Limoncetta di Sorrento and boil for another minute. Spread over a cooking tray of 1 mm and leave to cool in the fridge. Toast the rice with a little of the shallot oil for 2 minutes. Add vegetable stock and wait until the rice is half cooked. Then, add the tomato cream and more stock until the rice is fully cooked. Cream with butter and grated cheese until the risotto is all’onda (wave-like) in consistency. Serve on a dinner plate and garnish with some flaked stracciatella and julienne Limoncetta di Sorrento jelly.

Whisk together mascarpone and sugar with an electric whisk until the mixture is soft and smooth. Make whipped cream and add it to the mixture. Add the lemon juice and zest, and mix with a spatula until the mousse is soft. Refrigerate the mousse until you are ready to serve it. Place the cream into small glasses or bowls and decorate however you like (we suggest grated coconut and finely sliced lemon wedges).

For the cream: beat the mascarpone cream with sugar until creamy.

Add yogurt, cream and lemon juice. In another bowl, pour water and Limoncetta. Lightly soak the ladyfingers in this mixture and place in a baking dish. Spread a layer of mascarpone evenly over the ladyfingers. Add more layers alternating ladyfingers and cream (cream on top). Cover the baking dish with tin foil and refrigerate for 3 hours. Let it rest 15 minutes at room temperature, and dust with lemon zest before serving.

Trim chicken breast of any fat and slice into medium-sized pieces. Place them into a large mixing bowl and add coconut milk, lemon juice, cut mint leaves, and salt and pepper. After mixing, cover with cling film and let it marinate for 1 hour. In the meantime, start preparing the batter. Pour water and flour into a bowl and combine until the batter is smooth. Drain the chicken tenders, dip them first into the batter and then into the coconut flour. Fry them in oil at 180° for 5 minutes. Place on a paper towel to soak up any excess grease. Serve hot with any dipping sauce.

Preheat oven to 200°, for the best results it needs to be hot.

Whisk the eggs with the sugar in a stand mixer, gradually add flour, oil, water, baking powder and the zest and juice of two lemons. Mix the batter for a few minutes, to get a smooth batter with no lumps. Grease a ring-shaped cake tin of about 22cm and dust with flour, then pour in the batter. Bake for 45 minutes. Finally, let it cool and sprinkle with powdered sugar.

Hard boil eggs. In the meantime, combine the all-purpose flour, potato starch, powdered sugar, lemon zest, vanilla pod and butter in a stand mixer and whisk until completely blended. Add the egg yolks and whisk again. 

Start kneading the dough by hand until it is soft; wrap in cling film and let cool in the fridge for about an hour. Roll out the dough and cut the biscuits out with a cookie cutter. Then cut the characteristic hole in the centre. Bake the Canestrelli for 18 minutes at 170° and let them cool before dusting with powdered sugar.

Blitz the biscuits and butter in a food processor until you have a smooth mixture. Pour it into a well-greased springform tin (approximately 20 cm) and press firmly with your hand to create an even layer. Let it cool in the fridge for 30 minutes and, in the meantime, preheat the oven to 160°. Place the cream cheese into a bowl, together with sugar, lemon juice and 3 teaspoons of zests. Mix until smooth. Beat the eggs and add them to the mixture, which should now be a soft cream. Get the tin from the fridge and pour in the mixture. Bake for 50 minutes at 160°. Continue to bake until the surface is lightly golden. Let cool before serving.

Roughly chop the garlic cloves, and crush with a mortar and pestle along with some salt. Combine the cream with two fresh eggs in a blender, adding in the oil gradually.

When the cream thickens, add lemon juice and the last egg-yolk (pre-hardboiled), ad blend again, adding salt and pepper to taste. Keep the sauce in the refrigerator, in a sealed glass jar, or covered bowl until serving.

Finely chop an onion and sweat it over a low heat, with a glass of wine in a saucepan. Add the rice, and a knob of butter, stirring continuously. Add the second glass of wine and let it simmer until it reduces. Add 3 small glasses of water to the saucepan, along with the stock cube and stir until the stock has fully dissolved. Halve the leaves of the aromatic herbs and add them to the mix. Cover the saucepan and let cook until the rice completely absorbs the broth (about 10 minutes). Take the saucepan off the heat and add salt and pepper to taste. Cream with another knob of butter and the lemon zest. Remove the leaves and sprigs before serving, and squeeze on some lemon juice to add even more to the delicious smell of this gourmet feast.