For confit. Lemons a good wash and remove the zest. Separate the lemon pulp from the white walls, and from the remnants of the lemon to squeeze the juice. Juice, pulp, zest and sugar cook over medium heat until the sugar is dissolved. Now let's try confit for sweetness and, if desired, add more sugar. Starch diluted in a little water and pour into confit. Boil until thick. Cool in a cool place for several hours. I did from three lemons. This confit can be quite long to store in the fridge.

1/3 chocolate defer the rest to melt in a water bath. Once the chocolate has melted, add the delayed and stir until smooth. Tassel cover silicone molds for cupcakes with chocolate and remove for a few minutes in the fridge. Then remove and cover with chocolate again. The moulds must be well covered, without gaps. If necessary, you can lubricate and third time. Put into the refrigerator so that the chocolate is well hardened.

With orange to remove the zest, squeeze juice. In a saucepan, mix the juice, zest and sugar and heat almost to a boil so the sugar is dissolved. Then strain, add gelatin, stir until dissolved gelatin. If you need more heat. Then allow to cool to room temperature. Then add the cream, stir.

Rectangular shape cover with cling film, pour the mixture layer approximately 0.5-1 cm and put into the refrigerator. When the jelly hardens, cut it into cubes.

Chocolate and chocolate basket to put 1 teaspoon of lemon confit on top of the jelly cubes. Decorate with melted chocolate and a slice of orange. Bon appetit!

Ready baskets