Make the almond cake base

• Whisk the egg yolks with half of the sugar until pale, then fold in the almond flour, flour and melted butter.
• Whip the egg whites with the remaining sugar to a soft peak and fold them into the batter.
• Spread the batter on a lined baking tray and bake at 175 °C until golden and springy.

Prepare the grapefruit jellification centre

• Warm the grapefruit juice with a little sugar and the grapefruit zest.
• Dissolve the bloomed gelatin into the warm juice, then pour into small moulds.
• Freeze until firm so the centres can be inserted into the crémeux.

Make the grapefruit crémeux

• Warm the cream and grapefruit juice with the remaining zest.
• Pour over the chopped white chocolate and dissolved gelatin, then blend until smooth.
• Pour into the moulds, press a frozen jelly centre into each and freeze until set.

Build the petit gâteau

• Cut discs of almond cake and place a frozen crémeux insert on each.
• Trim and shape the edges so the layers sit flush.
• Return to the freezer until very firm before coating.

Coat with the chocolate peel

• Temper the dark chocolate and brush a thin layer over each frozen petit gâteau.
• Smooth the surface and let the chocolate set into a thin crunchy peel.
• Trim the base edge cleanly with a warm knife.

Decorate and finish

• Mix the melted cocoa butter with the orange food coloring.
• Pipe a delicate citrus design on top of each petit gâteau.
• Let the decoration set, then serve the petit gâteaux chilled.