50 grams egg whites
75 grams sugar
Zest of 1 lemon, finely chopped and patted dry
200 grams tangerine juice
65 grams sugar
1 sheet Gold gelatin, bloomed
6 grams citric acid
70 grams pasteurized egg whites
200 grams blood orange, peeled and diced
50 grams glucose
1 tablespoon sugar
¼ teaspoon citric acid
½ vanilla bean, scraped
grapefruit and blood orange dice
For the Lemon Meringue:
Whip the egg whites and sugar to a stiff meringue. Gently fold in the lemon zest. Pipe tubes onto parchment-lined sheet pans. Leave in a 175°F oven overnight then crumble into pieces.
For the Tangerine Foam:
Heat the tangerine juice and sugar in a small pot to just under a boil. Add the gelatin. Cool over ice until just cold but not set. Stir in the citric acid and egg whites and blend with a hand blender. Strain and chill completely. Fill a canister with the foam and charge with 3 CO2 chargers. Keep well chilled.
For the Blood Orange Cream:
Combine the oranges and glucose in a pot and cover with parchment; cook until soft. Remove the cover and cook over a low heat to dry out the puree. Blend in VitaPrep, adding enough cream to create a vortex. Add the sugar and citric acid, then the vanilla bean. Pass through fine tamis.
To Assemble and Serve:
Spoon a portion of the blood orange cream into a bowl. Top with pommelo pulp, Pop Rocks, grapefruit and blood orange dice, and crumbled lemon meringue. Dispense the tangerine foam into a ladle and freeze with liquid nitrogen. Place the tangerine sphere in the bowl and serve immediately.