Ginger Sorbet
Squeeze the grated ginger in cheese cloth to extract as much juice as possible. Set the ginger juice to one side and keep the grated ginger solids separately.
Heat the water and sugar in a pan with the grated ginger solids. Simmer for five minutes.
Now strain the hot liquid into a bowl to remove all the solids. Add the ginger juice, cointreau, lemon juice and zest into the hot liquid and then allow the mixture to cool.
Once the liquid has cooled blend in the xanthan gum, then allow the liquid to chill for a couple of hours in the fridge.
Pour a little of the chilled sorbet base into a metal bowl. Then fast freeze the sorbet by whisking in powdered dry ice (or place the chilled liquid into an ice cream machine and churn while it freezes) then store this in a sealed plastic tub in the freezer.
NOTE – Dry ice is very cold (-78°C) so should be used with caution, and ensure no pieces of dry ice remain in the sorbet when it is served.
Orange Glass
Mix all ingredients except the safflower petals together and stir well.
Now heat this mix while stirring until it thickens and turns translucent.
Take the mixture off the heat and stir in the chopped safflower.
Spread this mixture thinly thin on a non stick sheet.
Dehydrate at 64°C for 14 hours (or in a low oven for the same amount of time or until crisp).
Store the orange glass in an airtight container with silica until ready to serve.
Citrus Mist
Heat all the ingredients in a small pan and simmer for five minutes.
Then turn off the heat and leave covered to infuse.
Store the citrus infusion in the fridge.
Serving
Spoon a little dry ice into a bowl and cover this over with slices of lemon and orange.
Spoon some of the sorbet into a glass and sit this on top of the lemons in the bowl.
Place a piece of the orange glass in the top of the sorbet and garnish with coriander.
Finally pour the citrus infusion over the dry ice and the emerging mist will carry the citrus scent adding a final layer of flavour to the dish.