Ingredients

• 2 ounces whole milk (organic)
• About 14 ounces muscovado sugar
• 7 ounces tuttopan
• 7 ounces lemon juice
• 7 ounces sugar
• 7 ounces water
• 1/8 ounce versawhip
• 1/4 ounce xanthan gum
• About 18 ounces cider
• About 3 1/2 ounces muscovado sugar
• About 1/11 ounce agar agar
• 1 ounces milk
• About 5 1/2 ounces sugar
• About 1/3 ounce cassia
• About 1/3 ounce lecithin
• About 18 ounces 72% chocolate in bars
• About 8 1/2 ounces all-purpose flour
• About 8 1/2 ounces lescure butter
• About 8 1/2 ounces muscovado sugar
• About 4 1/2 ounces whole eggs
• About 3 1/2 ounces olive oil
• About 3 1/2 ounces tapioca maltodextrin

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Instructions

1. For the Gelato: Mix ingredients; strain; process in batch freezer
2. For the Lemon Cloud: Boil water and sugar, chill; emulsify lemon juice with syrup, xanthan gum and versawhip; strain and whip in stand mixer
3. For the Cider Jelly: Boil all ingredients; strain, and set into shallow pan.
4. For the Cassia Bubbles: Mix all ingredients, strain; aerate with hand blender.
5. Chocolate: Grate on a microplane grater.
6. For the Olive Oil Powder: Mix ingredients and pass through tamis.
7. For the Crumble: Mix ingredients in stand blender with paddle; roll between parchment paper and bake 10 minutes at 325 degrees F
8. Assembly and Plating:
9. Cut disks of cider jelly and place slightly off-center on each plate and sprinkle 1 teaspoon crumble in center.
10. Place 1 scoop brown sugar gelato on crumble, cover gelato with lemon cloud. Top with 1 tablespoon cassia bubbles, and a tablespoon olive oil powder. Garnish with grated chocolate.
11. Serve immediately.