Squeeze the lime and the lemon to extract their juice. Place in a processor with the lemon balm leaves, ginger juice and mango vinegar, then filter the mixture
through a muslin cloth.
Collect the coral from the crayfish, push through a very fine sieve, add the honey, olive and the second half of the saffron stamens, then pour over the citrus juice.
Leave to infuse for an hour in the refrigerator.
Slice the crayfish tail as finely as possible, then arrange in a rosette pattern on top of the set gelée.
Brush lightly with the marinade; season the whole plate at the last minute with the fleur de sel, Espelette pepper and ground passion berries.