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For the marigold sorbet
In a saucepan, heat 3¼ cups (780 g) of water with the lemon juice
and orange juice, then add the superfine sugar, super neutrose, and
glucose powder. Heat to boiling, then let cool. Refrigerate for about 3
hours. Add the marigolds, then mix with an immersion blender and
churn to make the sorbet. Transfer to a cold bowl, and freeze for
between 12 and 24 hours, depending on use.
For the lemon gel
In a saucepan, heat the lemon juice with ¼ cup (60 g) of water, then
add the superfine sugar mixed with the agar powder. Boil for 2
minutes. Let cool, then blend with an immersion blender.
For assembly
In a bowl, arrange grapefruit sections, aloe vera cubes, and dots of
lemon gel. Add a spoonful of marigold sorbet in the center of the
bowl, then add marigold sprouts and finish with a drizzle of olive oil.