* Takes about 2 to 3 days, because the things need time to freeze
   * This recipe fills my 15 baby lemon Silikomat

===Gel===
   * 60 gr water
   * 2.5 gr agar (Migros brand is 20% agar, so 12.5 gr of their mix)
   * 37.5 gr sugar

➡️ Cook for 1', then add 90 gr of lemon juice (don't worry about straining, we'll add more stuffs to it anyways). Chill for 3 hours, then pass through a sieve.

🌱 The original recipe wants more lemons and mint; but I used 3 gr of oregano, 20 gr lemon supreme and 2 candied orange wheels. Mix, freeze in little blobs (doesn't have to be in the silicone mold)

===Ganache===
   * Soak 3 gr of gelatine
   * 70 gr white chocolate, melted in bain marie
   * 132 gr cream, boiled. Add drained gelatine, then pour into chocolate in 3 parts.
   * 132 gr cream, cold. Add to the chocolate-boiled cream-gelatine mixture.

Cover with cling wrap and put in fridge for 12 hours. After that, whip for 2', then pipe into molds and add the frozen gel inserts. (I guess if you were pressed for time, you could pipe the gel mixture into the ganache, forgoing the freezing of which, or add a layer on top of the ganache (= the base of the lemon).

===Coating===
   * 130 gr white chocolate
   * 130 gr cocoa butter

Melt together, add food colouring, pour into a high cup and let come to 25°. Coat frozen lemons by dumping and rescuing or by skewering them. Let them unthaw in the fridge for 5 hours; and spray with coloured cocoa butter and gold dust to make them look like really happy lemons.