Squeeze some lime juice. Put avocado through a fine seive and immeditately whisk in lime juice to prevent oxidation. Combine seived avocado and heavy whipping cream, season with sugar and just a touch of salt until flavor is right. Put into an iSi whip and add nitrogen canister. Pipe into a container and refrigerate.
Squeeze tangerine juice, and a touch of grapefruit juice. Season with just a bit of sugar and salt, and blend on high, adding Ultra-Tex 3 until a thick nappe consistancy is reached.
Microplane orange zest and dehydrate. Grind orange zest in a spice grinder and put through a fine chinois. Individually grind sugar, salt, and citric acid in a spice grinder until they are fine poweders. Season the powdered orange zest until flavor is right.
Same as above, but with lemon zest.
Same as above, but with lime zest.
Candied Lemon Zest:
Using a vegetable peeler, peel away the zest in a 2" long strip. using a sharp knife, cut away the white pith and slice the lemon zest into 1/16 x 2" strips. Bring simple syrup to a boil and remove from heat. Blanch the lemon zest strips in simple syrup for 1 minute, then remove zest. Put zest into a bowl with about 1/2" of sugar in the bottom, and toss the zest in the sugar until coated. Dehydrate.
Peel all zest and pith from grapefruit, and cut segments. Cut the segments in half and dehydrate for 1 hour. Sprinkle sugar over grapefruit and dehydrate for 2 additional hours
White Chocolate Rock:
Melt 110g of white chocolate, and add 30g of avocado oil. Combine with 40g of Tapioca Maltodextrin and 3g of finely ground salt. Compress in a vacuum sealer bag until the mass is solid and breakable.
Caramelized White Chocolate Custard:
Vacuum seal white chocolate in a vacuum bag and boil for 2 - 3 hours. combine with half and half until the proper flavor is reached, then add 0.65% by weight of Iota Carageenan. Blend until the mixture reaches over 170F and pour into a container to set.
Blanch a lot more cilantro than you think you will need for 1 minute in boiling water. Immediately remove to an ice water bath to shock. In a blender, combine cilantro with simple syrup and blend until smooth. You may need to add ice cubes to the blender to keep the mixture from getting too hot. Strain through a fine chinois and add back into a clean blender. Blend in enough Ultra-tex 3 to bring the mixture to a light nappe consistancy and season with salt and sugar.
Candied Cilantro Stem:
Cut 1" strips of cilantro stem and blanchin simple syrup. Remove the stems to a bowl with sugar in the bottom, and toss to coat the stems in sugar. Dehydrate.
Pick really nice, small cilantro leaves.