500 grams egg white
50 grams sugar
6 grams Angostura bitters
400 grams mandarin juice
100 grams vodka
17.4 grams gelatin sheets, softened in cold water
½ liter satsuma juice
To Assemble and Serve:
8 kumquats, thinly sliced and de-seeded
Murray River salt
For the Frozen Meringue:
Mix the egg whites, sugar, bitters, and salt together in a bowl. Pour into the chilled canister of a food whipper, and charge with 2 NO2 chargers. Spread the resulting mixture thickly onto a frozen half sheet pan lined with parchment paper. Immediately freeze in 20˚F freezer until hard. Once frozen, dice into ½-inch squares on a frozen cutting board. Place immediately back into the freezer. When ready to serve, cut into a large dice.
For the Mandarin-Vodka Gel:
Combine the mandarin juice and vodka. Season the mixture with the salt and lime juice. Divide the mixture in two.
Take the first half of the juice and place a small amount in a saucepan to heat. Add 9.5 grams of the gelatin, and stir to dissolve. Pour the dissolved gelatin-juice mixture into what remains of the first half of the juice. Cool in a metal bowl set in an ice bath. When fully set, refrigerate.
Heat a small amount of the second half of the juice, add the remaining 7.9 grams of gelatin, and stir to dissolve. Pour the dissolved gelatin-juice mixture into what remains of the second half of the juice. Cool in a metal bowl set in an ice bath. Once liquid is fully set, add to the cold canister of a food whipper. Charge the whipper with 2 NO2 chargers and refrigerate.
For the Satsuma Ice:
Place a shallow metal pan in -20˚F freezer. Season the satsuma juice with lime, citric acid, and salt. It should have a nice balance of sweet, sour and salty elements. Pour the liquid into the frozen metal pan, then place in a freezer for 45 minutes. After 45 minutes, use a cold fork to break up the ice. Refreeze for another 45 minutes and break up the ice again, repeating until the ice is firmly frozen into semi-coarse, crunchy granules
To Assemble and Serve:
Place 3 pieces of diced frozen meringue in the center of a frozen bowl for each serving. Place 3 small dots of mandarin purée in the bowl, one between each meringue cube. In each bowl, place 3 small pieces of mandarin gel on top of and around the meringue. Top the gel with 6 slivers of kumquat per serving. Cover with a thin layer of satsuma ice. Sprinkle a few grains of the salt over the top of each bowl and serve.