-
1
Set up an ice bath in a large bowl.
-
2
Remove the zest from 3 of the mandarin oranges with a very sharp vegetable peeler.
-
3
Cut the zest into the thinnest strips possible and put them in a metal bowl.
-
4
Cover with boiling water and let sit for 1 minute.
-
5
Drain the zest.
-
6
Set a strainer over another bowl.
-
7
Segment all of the oranges (see page 115), letting the segments drop into the strainer.
-
8
Squeeze the citrus membranes over the bowl after youve removed the segments from each.
-
9
Measure out 1 cup of the juice for the carpaccio and drink the rest.
-
10
Pour 3/4 cup of the juice into a small saucepan.
-
11
Add the honey, banana, star anise, and vanilla seeds (rinse, dry, and save the vanilla pod for another use).
-
12
Bring to a simmer, then adjust the heat so the juice will simmer actively for 7 minutes.
-
13
Strain into a medium bowl.
-
14
Sprinkle the gelatin over the remaining 1/4 cup juice and let sit for at least 1 minute.
-
15
Microwave for 30 seconds or heat gently in a saucepan until melted.
-
16
Stir the gelatin and zest into the flavored juice.
-
17
Set into the ice bath until very cold and just about to set.
-
18
Seal one end of each plastic tube with a couple of layers of plastic wrap, and if you want to be safe, secure it with a rubber band.
-
19
Fill the tube, alternating layers of citrus segments and juice.
-
20
Seal the top with more plastic wrap and freeze for at least 3 hours, but overnight is best.
-
21
To serve, push the carpaccio out of the tube and cut into slices.
