Citrus granité & Ivoire

Soak the gelatine in a large quantity of cold water for about twenty minutes. Melt the IVOIRE 35% chocolate in the microwave or bain-marie. Heat the heavy cream in a saucepan without boiling it, then add the gelatine which has been allowed to dry.
Make a ganache by pouring the cream over the melted chocolate in three batches. Use a spatula to emulsify the mixture.
Seal the surface of the ganache in the mixing bowl with clingfilm, and place in the refrigerator for at least 4 hours.
Add the Greek yogurt and incorporate it into the ganache. Refrigerate the mixture for at least 12 hours.

In a saucepan, over low heat, heat 75g of orange juice with the sugar, without boiling, and dissolve the sugar thoroughly.
Remove from the heat, add the rest of the juice, and pour into a freezer container.
Leave in the freezer for 24 hours.

Preheat the oven to 205°F (95°C) on the traditional heat setting. Beat the egg whites and lemon juice at medium and constant
speed using the mixer’s whisk attachment. Gradually add the sugar until firm peaks form.
Using a rubber spatula, gently incorporate the previously sifted icing sugar.
Then, fill a piping bag with a plain round nozzle, pipe out small, round meringues, and sprinkle them with crispy raspberries.
Place the meringues in the oven for 2 hours. The meringues are ready when they can be easily removed from the baking paper,
have a matte appearance, and do not stick to your fingers.