Shiso and Strawberries
Recipe
Strawberry Juice
ingredients | preparation |
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Combine everything, heat in a vacuum water bath, and collect the juice. |
Yuzu Jelly
ingredients | preparation |
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Heat the yuzu puree, water, and yuzu zest and add the Ina agar and granular sugar. |
Shiso Granita
ingredients | preparation |
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Boil the water, add 5 leaves of shiso, infuse for 10 minutes, and strain. |
Kadaif Ring
ingredients | preparation |
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Spread the butter and powdered sugar on the kadaif, wrap around 6 cm in diameter cake pans, and fire in an oven at 180℃. |
Shiso Emulsion
ingredients | preparation |
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Combine everything, heat, strain through a chinois, and whip in a hand blender. |
Shiso Emulsion
ingredients | preparation |
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Combine everything, heat, strain through a chinois, and whip in a hand blender. |
Espuma Fromage Blanc
ingredients | preparation |
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Heat the granular sugar and water and dissolve the gelatin. |
White Chocolate Cream
ingredients | preparation |
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Boil the fresh cream (100 g) and the lemon zest and emulsify the Zéphyr chocolate. |
Strawberry Preserves
ingredients | preparation |
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Heat 90g of strawberries and the granular sugar (46 g). |
Strawberry Shiso Disks
ingredients | preparation |
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Combine everything, pour into a flexipan with cups 5 cm in diameter and 1 cm in height, and refrigerate. |
Construction of the Dessert Plate
ingredients | preparation |
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The strawberry shiso disks and the white chocolate cream are stacked and placed in the center of the plate. |