Technique: GELIFICATION
Food additives: AGAR-AGAR

INGREDIENTS 

• 1 cup (250 ml) rose water
• 2 tbs (30 ml) cane sugar
• 1 sachet (2 g) AGAR-AGAR
• 1/2 cup (125 ml) agave syrup 
• 1/3 cup (85 ml) water
• 1 grape fruit 
• 1 navel orange 
• 1 pometo 
• 1 tangerine 
• lavender flowers to taste 
• olive oil to taste 
• pepper to taste 
• black sea salt to taste 
• edible capucine leaves to taste 

DIRECTIONS 

Place the tall glass of oil in the refrigerator to cool overnight, or, to save time, place it in the freezer for 1 hour.

ROSE WATER DICE

In a pot, bring rose water and cane sugar to a boil with 1 sachet agar-agar, then remove from heat immediately. Pour into a rectangular plastic container and refrigerate for 30 minutes. (make agave pearls while you wait.) Unmold, dice and reserve.

AGAVE PEARLS

In a pot, bring agave syrup and water to a boil with 1 sachet agar-agar, then remove from heat immediately. 
Remove oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation in the cold oil. Pour onto a sieve and above the sink to get rid of the oil and rinse under cold water. Set aside.

ASSEMBLY

First, cut citrus fruit into supremes. Divide rose water dice between ramekins, then, top each ramekin with agave pearls, supremes and flowers. Sprinkle with pepper and sea salt and finish with a dash of oil and a capucine leaf planted in each ramekin.

PRODUCTS USED TO CREATE THIS RECIPE