15 grams hay
400 grams milk
600 grams simple syrup
2 Texas carrots
2 Ruby Red grapefruits
20 grams egg yolks
40 grams granulated sugar
1 pinch salt
290 grams heavy cream
6 grams gelatin sheets, bloomed
400 grams granulated sugar
10 grams apple pectin
400 grams grapefruit segments
80 grams grapefruit peel, white pith removed and small diced
20 grams lemon juice
120 grams egg whites
180 grams granulated sugar, divided
1 tablespoon powdered cloves
60 grams granulated sugar
10 grams water
100 grams sesame seeds, toasted and warm
3 tablespoons red miso
480 grams water
45 grams granulated sugar
¼ teaspoon salt
2 teaspoons lecithin
For the Hay Sherbet:
Toast the hay in a pan, add the milk, and bring the mixture to a boil. Infuse for 20 minutes; strain the mixture and discard the hay. Cool the infused milk and mix with the simple syrup. Spin in an ice cream machine and freeze.
For the Carrot and Grapefruit Purée:
Oven roast the carrots with the olive oil and thyme, and then cool. Blend the grapefruit segments to a purée, and strain the juice through a fine chinois. Measure 480 milliliters of strained grapefruit juice and blend with the roasted carrots until smooth. Water or more grapefruit juice can be added to smooth the purée.
For the Roasted Texas Carrot and Ruby Red Grapefruit Mousse:
Put the egg yolks in the bowl of a standing mixer with the whip attachment and whip at medium setting. Meanwhile, put the sugar and salt into a pan with enough water to create a wet sand texture. Heat the sugar mixture to 242ºF, then slowly pour it into the whipped egg yolks. Heat 90 grams of the heavy cream to 170ºF. Remove from the heat and mix in the gelatin until incorporated. Combine the remaining heavy cream with the gelatin-cream mixture and whip to soft peaks. Fold 300 grams of Carrot and Grapefruit Purée into the egg yolk mixture, then fold in the whipped cream mixture to form a mousse. Pipe the mousse into molds and freeze, then unmold and store in the cooler.
For the Grapefruit Marmalade:
Mix the sugar and pectin together. Combine the grapefruit segments, peel, and lemon juice in a non-reactive pot and whisk in the sugar-pectin mixture over a medium heat. Simmer for 15 minutes. Strain the mixture, reserving both liquid and solids. Heat the liquid to 230ºF and add in the solids. Heat the mixture back to 230ºF and remove from the heat.
For the Clove Meringue:
Whip the egg whites with 120 grams of sugar to stiff peaks. Fold in the remaining sugar and the cloves. Pipe the mixture into meringue sticks and dehydrate in the oven at 190ºF for approximately 2 hours.
For the Candied Sesame Seeds:
Heat the sugar and water until the mixture obtains a light amber color. Add the sesame seeds and stir until the seeds are thoroughly coated with the caramel mixture. Pour onto a sheet of parchment paper to cool and then break into little pieces.
For the Miso Foam:
Combine the red miso, water, sugar, salt, and lecithin in a pot and bring to a boil over a medium heat. Using a hand blender, buzz the mixture into a foam.
To Assemble and Serve:
Plate the Roasted Texas Carrot and Ruby Red Grapefruit Mousse at 10 o’clock on a round plate. Spoon some of the Candied Sesame Seeds to the right of the mousse, using the small pieces. Put 2 or 3 big pieces of Candied Sesame Seeds randomly on top of the mousse. Randomly spoon dollops of Grapefruit Marmalade onto the plate and on top of the mousse. Plate a quenelle of Hay Sherbet on top of the pile of the small pieces of Candied Sesame Seeds. Top the mousse with 3 or 4 sticks of Clove Meringue, and put 1 or 2 sticks on the sherbet. Spoon 3 or 4 dollops of Miso Foam randomly on the plate.