For several years I planned to cook one of Heston Blumenthal’s “hoax” dishes. As part of his tasting menu he used to serve a very simple dish called “orange and beetroot” with only a yellow and a red jelly arranged on a plate. Then he asked his guests to start with the orange. Of course every guest assumed the yellow jelly to be the one flavored with orange. But when they tasted it, they were surprised by the beetroot flavor. Heston switched the colors of the ingredients: he prepared the red jelly from freshly squeezed blood oranges and the yellow jelly from golden beetroot juice.