For the Gelato: Mix ingredients; strain; process in batch freezer
For the Lemon Cloud: Boil water and sugar, chill; emulsify lemon juice with syrup, xanthan gum and versawhip; strain and whip in stand mixer
For the Cider Jelly: Boil all ingredients; strain, and set into shallow pan.
For the Cassia Bubbles: Mix all ingredients, strain; aerate with hand blender.
Chocolate: Grate on a microplane grater.
For the Olive Oil Powder: Mix ingredients and pass through tamis.
For the Crumble: Mix ingredients in stand blender with paddle; roll between parchment paper and bake 10 minutes at 325 degrees F
Assembly and Plating:
Cut disks of cider jelly and place slightly off-center on each plate and sprinkle 1 teaspoon crumble in center.
Place 1 scoop brown sugar gelato on crumble, cover gelato with lemon cloud. Top with 1 tablespoon cassia bubbles, and a tablespoon olive oil powder. Garnish with grated chocolate.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Will Goldfarb