Avocado Parfait, Coconut Carrot Ravioli, Carrot Cardamom Nage and Tangerine Sorbet
Whip egg whites in a mixer. Combine sugar and water in a sauce pan and heat to 253°F/123°C. Slowly add the mixture to the whipped egg whites and whip until the bowl is cool to the touch. Fold in pureed avocado, season the mixture with lime juice and salt, pipe into Fleximolds, cover and freeze.
Strain the coconut milk and coconut cream and discard the liquids. Puree coconut milk pulp and coconut cream solids in a blender until smooth. Combine sugar and water in a sauce pan and heat to 253°F/123°C. Slowly add the mixture to the whipped egg whites and whip until the bowl is cool to the touch. Add soaked gelatin to the mixture, followed by the coconut puree. Spread onto a sheet pan, chill, and slice 2 centimeter squares. Thinly slice carrots lengthwise on a mandoline on 2.5-centimeter by 4.5-centimeter setting. Heat sugar and water to a syrup, and slowly poach carrots in the mixture until tender and translucent. Add lime juice and chill. Lay the strips in a cross pattern, place a coconut cube in the middle and wrap into a parcel.
Combine carrot juice and cardamom and reduce by half. Emulsify cold butter into the mixture with a whisk and strain.
In a sauce pan, heat water 104°F/40°C and mix in the sugars. Bring heat up 185°F/85°C. In a separate bowl, mix tangerine juice, egg whites, and dried pepper and slowly strain in the sugar mixture. Agitate the mixture with a hand blender and chill for 12 hours. Strain the chilled mixture. Freeze in an ice cream maker according to instructions.
Sauce the plate with the Carrot Nage. Unmold the frozen Avocado Parfait onto the sauced plate and top with Coconut Carrot Ravioli and Spiced Tangerine Sorbet.