Process gelato ingredients in a thermal mixer and heat to 85°C.
Strain the liquid and chill in a bowl over ice.
Freeze in a Pacojet container and process into sorbet before serving.
Knead cold butter and icing sugar together by hand.
Mix in egg yolk and flour and knead until smooth.
Rest the dough in the fridge for two hours.
Preheat the oven to 160°C.
Roll dough on a silicone mat to 2mm thickness.
Line two 8cm moulds with the dough.
Bake for 8 minutes until pale golden-brown.
Blanch mint for 10 seconds and shock in iced water.
Blend mint and sauce ingredients in a thermal mixer below 35°C.
Pass the mint sauce through a fine sieve.
Whisk egg yolks and sugar in a bowl over boiling water.
Slowly whisk in lemon juice and limoncello until frothy and creamy.
Splash zabaglione and mint sauce onto a plate.
Center a quenelle of gelato and place the crust on top.
Crush the crust gently and decorate with candied garnishes and capers.