cloud: boil water and granulated sugar, chill; emulsify lemon juice with syrup, xanthan gum and versawhip; strain and whip in stand mixer
jam: boil all ingredients; strain, and set into shallow pan.
bubbles: mix all ingredients, strain; aerate with hand blender.
chocolate: grate on a microplane grater.
powder: mix ingredients and pass through tamis.
crumble: mix ingredients in stand blender with paddle; roll between parchment paper and bake 10 minutes at 325 degrees f cut disks of cider jam and place slightly off-center on each plate and sprinkle 1 teaspoon crumble in center.
place 1 scoop brown granulated 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.
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