Carrot, Aloe Vera, Coconut, and Grapefruit-Rutabaga Broth

METHOD:

For the Carrot Sorbet:

Combine all ingredients in blender and purée. Transfer to canister and freeze. Pacotize and return to freezer.

For Aloe Vera Gel:

In a blender on medium speed, combine aloe vera with locust bean gum, xanthan gum, and agar agar. Transfer to sauce small saucepan and bring to boil. Remove from heat, chill over ice water bath and transfer to small hemisphere molds; freeze.

For Lecithin Syrup:

Combine all ingredients in a blender and blend until emulsified. Transfer mixture to medium saucepan and simmer over medium heat until emulsion breaks and color deepens. Chill over ice water bath, cover, and refrigerate.

For the Coconut Air Base:

Combine all ingredients in blender with 18 grams Lecithin Syrup and blend 2 to 3 minutes. Transfer mixture to narrow, deep container and reserve.

For the Grapefruit-Rutabaga Broth:

In a sauté pan on medium heat, toast allspice, coriander, fennel seeds, nutmeg, cloves, mace, and cinnamon. In a medium pot over medium heat, combine rutabaga and grapefruit juices, saffron, and bay leaf. Add spices and reduce by half, careful not to bring to rapid boil. Strain through chinois into saucepan and slowly add butter, whisking to combine.

To Assemble and Serve:

Aerate Coconut Air Base with aquarium pump. Plate Carrot Sorbet and Aloe Vera Gel in small serving bowl. Garnish with coconut and carrots. Add 2 tablespoons Grapefruit-Rutabaga Broth to bowl. Spoon Coconut Air over sorbet and gel and serve.