For the gelatin

1. Soak the gelatin in water. Add half the tonic water and dissolve over low heat.
2. Transfer to a bowl and gradually add the gin and the remaining tonic water, being careful not to form bubbles.
3. Place in the refrigerator to set.

For the lemon sauce

1. Remove the peel from the lemon and cut into thin julienne strips.
2. Bring the water, sugar and lemon peel to a boil.
3. Cook until thickened to the desired consistency, then add the juice of the lemon. Stir in the finely diced juniper berries.

For the tuiles

1. Thoroughly combine all the ingredients for the tuiles. Spread a thin layer of batter over a Sil-pat.
2. Place in a 200° C (400° F) oven for 5 minutes. Remove, let cool and cut into irregular pieces.

For the lemon sorbet

1. Juice the lemons to obtain 250 ml (1 cup) juice.
2. Bring the water and sugar to a boil and let cool. Once cool, add the lemon juice and grated zest.
3. Mix well and place into an ice cream maker.
4. Beat the egg whites to soft peaks and add to the sorbet when half-frozen. Continue processing until frozen.

Presentation

1. On one side of the plate, layer gelatin and pieces of tuile to create a “mille-feuilles.” 
2. Place some of the lemon sorbet on the other side of the plate. Spoon around some of the juniper berry and lemon sauce.