Mandarin Carpaccio

• 4 mandarin oranges or clementines
• 4 Cara Cara or navel oranges
• Generous 2 tablespoons (45g) honey
• 1/4 ripe banana, mashed with a fork
• 1 star anise
• 1/4 vanilla bean, split and scraped
• 3/4 teaspoon powderedgelatin (or 2.75g sheet gelatin; see page 276)

1. Set up an ice bath in a large bowl.
2. Remove the zest from 3 of the mandarin oranges with a very sharp vegetable peeler.
3. Cut the zest into the thinnest strips possible and put them in a metal bowl.
4. Cover with boiling water and let sit for 1 minute.
5. Drain the zest.
6. Set a strainer over another bowl.
7. Segment all of the oranges (see page 115), letting the segments drop into the strainer.
8. Squeeze the citrus membranes over the bowl after youve removed the segments from each.
9. Measure out 1 cup of the juice for the carpaccio and drink the rest.
10. Pour 3/4 cup of the juice into a small saucepan.
11. Add the honey, banana, star anise, and vanilla seeds (rinse, dry, and save the vanilla pod for another use).
12. Bring to a simmer, then adjust the heat so the juice will simmer actively for 7 minutes.
13. Strain into a medium bowl.
14. Sprinkle the gelatin over the remaining 1/4 cup juice and let sit for at least 1 minute.
15. Microwave for 30 seconds or heat gently in a saucepan until melted.
16. Stir the gelatin and zest into the flavored juice.
17. Set into the ice bath until very cold and just about to set.
18. Seal one end of each plastic tube with a couple of layers of plastic wrap, and if you want to be safe, secure it with a rubber band.
19. Fill the tube, alternating layers of citrus segments and juice.
20. Seal the top with more plastic wrap and freeze for at least 3 hours, but overnight is best.
21. To serve, push the carpaccio out of the tube and cut into slices.

oranges, oranges, generous, banana, anise, vanilla bean, powderedgelatin

Taken from www.epicurious.com/recipes/food/views/mandarin-carpaccio-376908 (may not work)