Difficulty:[usr 3]
Rinse the fruit with water. Using a serrated knife, thinly slice an orange, a lime and a lemon. Put them in a sauté pan with the granulated sugar and 30 cl of water.
Bring to the boil and maintain a light broth for about an hour. During this time, peel 3 grapefruits, 6 oranges and the rest of the lemons. Cut them into quarters. Chill in a porcelain soup tureen.
Strain the juice from the remaining citrus fruits. Complete with 50 cl of water. Boil it with the brown sugar, cinnamon and split vanilla pod. Let cool. Pour this mixture over the citrus quarters in a soup tureen. Add the slices of orange and candied lemon in the crystallized syrup, then the Armagnac.
Dissolve the egg yolk with a tablespoon of water. Preheat the oven to th.8 (240°C).
Roll out the dough to a thickness of about 3cm. Cut out a circle with a diameter greater than that of the top of the soup tureen. Glaze this lid with egg yolk. Bake. Cook for 10 minutes then lower the oven to th. 5-6 (160°C), leave for another 5 minutes then remove from the oven.
Chop the mint leaves. Cut the dough cover.
Serve in soup plates with chopped mint.
You can serve with a scoop of chocolate sorbet.
Chef Hubert's culinary ideas
