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1
Rinse a 9 x 12-inch rimmed baking sheet with water and shake off the excess.
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2
Line the damp pan neatly with plastic wrap.
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3
Put the simple syrup in a glass bowl and sprinkle the gelatin over the surface.
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4
Let sit for at least 2 minutes to soften.
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5
Microwave for 1 minute or heat gently in a small saucepan until melted.
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6
Whisk the gelatin and the zest into the calamansi puree.
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7
Pour into the pan and chill until set, about 2 hours.
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8
Cut the brioche into tiny dice and leave it on the counter for a few hours.
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9
Heat the oven to 350F or 325F on convection.
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10
Toss the brioche with a drizzle of olive oil and some salt and sugar.
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11
Spread out on a baking sheet and bake until lightly golden, about 10 minutes.
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12
Let cool.
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13
Cut the calamansi into thin noodles with a sharp paring knife.
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14
Pick up a noodle by its end and lower it onto a dessert plate, adding citrus segments as you drape it so the noodle and citrus will be interwoven.
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15
Garnish with the shiso, sesame seeds, and brioche croutons.
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16
Repeat for each serving.
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17
Instead of making noodles, you could pour the noodle base into glasses, let it set there, and then top with fruit and cream.
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18
Or combine it with gin for a killer Jell-O shot.
