Recipe courtesy of Will Goldfarb
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1 hr 20 min
1 hr
20 min
4 servings


Lemon cloud:
Cider jelly:
Cassia bubbles:
Olive oil powder:


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.

Serve immediately.

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.

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