Fresh Kumquat, Dulse, Ginger beer

Cut the kumquats into 4 and remove the seeds.
Blanch in cold water, then rinse with water and drain.
Add the sugar (1) and lemon juice.
Heat and cook for 3 minutes.
Add the sugar (2) mixed with the pectin.
Bring to the boil, then add the mandarin concentrate and kumquat puree.
Blend in a thermomix until the confit texture is smooth and even.

Rinse the dulse seaweed in clean water and drain on a paper towel.
Cut as finely as possible with a knife to make a seaweed tartare.
Season with kumquat puree and orange zest.

Mix the softened liquid butter with the icing sugar and the split, grated
vanilla pods.
Gradually add the salt and tempered egg whites.
Finally, fold in the sifted flour.
Do not knead the dough.
Roll out between two sheets of baking paper to a thickness of 5mm.
Leave to rest and freeze at -18°C.
Next, cut out 4cm diameter rounds of dough.
Bake on a Silpain tray at 140°C for about 10 minutes in a fan oven.
Sprinkle with Mycryo cocoa butter after baking.
Store in a dry place.

Melt the gelatin mass with a third of the Greek yoghurt.
Add the mimosa honey and vanilla pods.
Pour over the rest of the Greek yoghurt and finish with the buttermilk.
Blend and strain.
Place in the siphon and add gas twice for service.

For each plate, cut 4 kumquats into thirds along their length.
Scoop out the interior with a melon baller.
Blanch each kumquat in cold water and set aside to fill with kumquat ginger beer sorbet when ready to serve

Cut segments from the two oranges using a knife.
Set these segments aside with the remaining orange juice in a small
Carty box with a lid.
Close the box and cover the whole box with film.
Place the segments in the microwave on maximum power for 20 seconds, then shake the box vigorously.
Return to the microwave for a further 20 seconds.
Shake again.
Open the tray and remove the separated orange endocarps.
Season with organic olive oil.
Chill to 4°C before serving.

Heat the water, sugar and super neutrose to 85°C.
When cold, blend with the buttermilk, lemon juice, kumquat puree and
Ginger Beer.
Pacotize and fill the kumquats just before serving.

Add the egg whites, sifted icing sugar and yoghurt powder to the mixer bowl.
Blend for 3 minutes on speed 1.
Meanwhile, dissolve the acid in the water and heat in the microwave for a few seconds. Drizzle over the first mixture and stir with the paddle for a further 20 seconds.
Place in a piping bag.
Using a stencil in the shape of a seaweed, spread as thinly as possible over
a guitar sheet and sprinkle with an equal amount of hibiscus and seaweed powder.
Fold into a log mold and leave to crystallize for 12 hours in an oven at 30°C.
Keep dry for service.
Two seaweeds are needed for 1 dessert.

Heat the orange juice and fresh lemon juice.
At 70°C, add the Vitpris mixed with the sugar.
Bring to the boil and remove from the heat, then add the kumquat puree and mandarin concentrate. Mix for a long time, then strain.
Set aside in a piping bag for serving.
Glaze one of the 4 kumquats with this gel.