Fennel Parfait, Green Apple Carpaccio, Tarragon, and Grapefruit
For the Tarragon Purée:
In a pot of salted, boiling water blanch tarragon leaves and shock in an ice bath. In a blender, purée leaves with simple syrup and pass through a chinois. Buzz in Ultra-Tex until thickened to desired consistency.
For the Tarragon Meringue:
In the bowl over a double boiler, combine egg whites and granulated sugar. Cook, whisking constantly, until mixture reaches 165°F. Remove from heat and, with a hand mixer, whip until cooled to room temperature. Fold in powdered sugar, 50 grams Tarragon Purée, and citric acid. On a sheet pan lined with a silcone baking mat, spread the meringue in a thin layer and dry overnight in a low oven or a dehydrator.
For the Fennel Parfait:
Bloom gelatin in ice water and set aside. In a saucepan, sweat fennel with 25 grams sugar, honey, salt, and vanilla bean. Deglaze with Pernod and add heavy cream. Simmer until fennel softens and most of the cream is reduced; then add the bloomed gelatin and purée the mixture in a blender.
In a bowl set over a double boiler, whip egg yolks with 50 grams sugar until they reach 165°F. Transfer to a stand mixer fitted with the whisk attachment and continue whipping until cool. Transfer to a large bowl and set aside.
Place egg whites in bowl of stand mixer fitted with the whisk attachment and begin mixing on medium speed. In a small pot combine the remaining 75 grams sugar with a little water and cook to 245°F. Stream syrup into whipping whites and continue whipping until cool.
Fold fennel purée into whipped yolks. Fold in meringue, followed by whipped cream. Pipe into cylindrical molds and freeze.
For the Grapefruit Curd:
In a medium bowl, combine grapefruit juice, lemon juice, sugar, salt, and eggs. Over a double boiler, cook, whisking constantly, until mixture reaches 170°F. Remove from heat and chill over an ice bath until mixture cools to 100°F. Using an immersion blender, incorporate butter and grapefruit zest. Chill until needed.
Line a half sheet pan with acetate. In a small pot, combine glucose syrup and 50 grams grapefruit juice and bring to a boil. Add gelatin and mix to dissolve. Add remaining 190 grams grapefruit juice and Campari and pour onto prepared sheet pan. Chill until set. Cut into rectangles.
For the Apple Purée:
In a pot of boiling, salted water blanch apples for 30 seconds; then shock in ice water. Transfer to blender and add a small amount of simple syrup, the citric acid, and salt. Purée until smooth and adjust consistency with more simple syrup as needed. Pass through chinois and chill.
For the Green Apple Carpaccio:
In a bowl, dissolve citric acid in the simple syrup. In a vacuum bag, combine apple slices with syrup, seal, and reserve.
To Assemble and Serve:
Draw a line of Apple Purée down the middle of the plate. Arrange a few slices of Apple Carpaccio and some fresh grapefruit segments on top of the purée. Draw a swoosh of Tarragon Purée next to the fruit. Unmold a Fennel Parfait and prop against Apple Carpaccio. Take a shard of Tarragon Meringue and prop it against one end of the parfait. Drape a rectangle of Grapefruit Gelée over the other end of the parfait. Spoon a dollop of Grapefruit Curd on the end of the gelée rectangle. Garnish with fennel fronds and tarragon blossoms.