Citrus Salad

• 3/4 cup (210g) Simple Syrup (page 184)
• 4 teaspoons powdered gelatin (or 18g sheet gelatin; see page 276)
• Grated zest of half a lime
• 2 cups (250g) calamansi puree (see page 276), or 1 cup fresh orange juice, 1/2 cup fresh lemon juice, and 1/2 cup fresh lime juice
• 1 thin slice Brioche (see page 194)
• Olive oil
• Coarse salt
• Sugar
• 1 blood orange, segmented (see page 115)
• 2 clementines, segmented (see page 115)
• Micro red shiso (or thinly sliced fresh red shiso leaves; optional)
• Black and white sesame seeds, toasted

1. Rinse a 9 x 12-inch rimmed baking sheet with water and shake off the excess.
2. Line the damp pan neatly with plastic wrap.
3. Put the simple syrup in a glass bowl and sprinkle the gelatin over the surface.
4. Let sit for at least 2 minutes to soften.
5. Microwave for 1 minute or heat gently in a small saucepan until melted.
6. Whisk the gelatin and the zest into the calamansi puree.
7. Pour into the pan and chill until set, about 2 hours.
8. Cut the brioche into tiny dice and leave it on the counter for a few hours.
9. Heat the oven to 350F or 325F on convection.
10. Toss the brioche with a drizzle of olive oil and some salt and sugar.
11. Spread out on a baking sheet and bake until lightly golden, about 10 minutes.
12. Let cool.
13. Cut the calamansi into thin noodles with a sharp paring knife.
14. Pick up a noodle by its end and lower it onto a dessert plate, adding citrus segments as you drape it so the noodle and citrus will be interwoven.
15. Garnish with the shiso, sesame seeds, and brioche croutons.
16. Repeat for each serving.
17. Instead of making noodles, you could pour the noodle base into glasses, let it set there, and then top with fruit and cream.
18. Or combine it with gin for a killer Jell-O shot.

simple syrup, powdered gelatin, lime, calamansi puree, thin slice, olive oil, salt, sugar, orange, clementines, red shiso, black

Taken from www.epicurious.com/recipes/food/views/citrus-salad-376805 (may not work)