Ingredients

Instructions

Take the orange juice and reduce it in a non-reactive pan over low heat until reduced to about ¼ cup until thick and syrupy, yet sweet in consistency. Strain through a chinois into a bowl.

Slowly whisk in olive oil to thicken it, making sure the end product has the taste of the olive oil and the orange. Set aside.

Gelée

Peel the cucumber. Slice in pieces, then purée in blender. Add a pinch of salt and about 8 sprigs of tarragon leaves. Strain this liquid through a napkin, measure it out to 1 cup of cucumber juice. Soften 4 grams of leaf gelatin. Warm the cucumber juice up to a low simmer. Add the soft gelatin, stir in, then pour into a container. Allow it to harden.

Assembly

Peel the persimmon, then slice paper-thin on a mandoline. Layer slices on the plate. Zest the lime using a microplane over the top of the persimmon.
Drizzle about a teaspoon and a half (per serving) of olive oil over the persimmons.

Take the crabmeat, mix it with a chiffonade of tarragon and chopped parsley. Take the orange oil and fold it in to help bind the mixture. Put the mixture into a ring mold and place on the center of the persimmons.

Place an assortment of lettuces on top of the crab. Drizzle with more orange oil to dress the leaves.

Cut the gelée into desired shape and arrange gelée pieces on the plate. Serve.

*To prepare a more Jumpstart-Friendly version of this recipe, use half the olive oil.