Liquorice All Sorts

Ingredients

Mandarin sorbet
- 250 g (8.8 oz) water
- 80 g (2.8 oz) glucose
- 80 g (2.8 oz) sugar
- 25 g (0.9 oz) trimoline (inverted sugar syrup)
- 6 g pectin Nh
- 500 g (17.6 oz) mandarin puree (boiron)
Liquorice jelly
- 560 g (19.8 oz) water
- 400 g (14.1 oz) caster sugar
- 16 g (0.56 oz) Kappa Carrageenan (buy Kappa Carrageenan)
- 2 g black color powder
- 200 g (7 oz) Sosa liquorice compound
Smoked yogurt
- 500 g (17.6 oz) Greek yogurt
- 20 g (0.7 oz) Ultra-Tex 4
- 50 g (1.8 oz) honey
- 2 g salt
- Hickory wood chips
Grapefruit segments
- 2 pink grapefruit

Preparation

Mandarin Sorbet

1- Place all ingredients except the fruit puree in the thermo-mix at 100 °C (212 °F) on high speed. Alternatively you can heat the ingredients in a pot and use an immersion blender.
2- When the temperature is reached add the fruit puree and blend for 1 minute.
3- Remove and chill.
4- Set in Pacojet beakers at -25 °C (-13 °F) before churning. Alternatively you can use an ice cream maker.

Liquorice Jelly

1- Bring all ingredients to a boil and keep warm until needed.

All Sorts

1- Churn the sorbet and place in a piping bag with a 2 cm (0.8 in) nozzle.
2- Pipe the sorbet into liquid nitrogen forming 10 – 12 cm (4 – 5 in) in length tubes.
3- Remove and dip the sorbet tubes into the hot jelly.
4- Remove and place in the freezer to come back to -25 °C (-13 °F).
5- Once at -25 °C (-13 °F) portion into 2 cm (0.8 in) sections and store in the freezer until required.

Smoked Yogurt

1- Cold smoke only the yogurt for 2 minutes. Use a device like the Smoking Gun or Super Aladin smoker.
2- Remove and blend in all other ingredients to form a gel.
3- Store in a squeeze bottle until needed.

Grapefruit Segments

1- Segment the grapefruit and cook in liquid nitrogen.
2- Remove and smash the segments to form individual micro segments.
3- Allow to defrost back to -25°C (-13 °F) or freezer temperature.

Garnish with

- Dried black olive crumbs
- Freeze dried mandarin segments
- Freeze dried liquorice
- Freeze dried rhubarb
- Micro coriander
- Black sea salt