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Green shiso sorbet
175 ml water
150 g coconut milk
90 g sugar
2.5 g Super Neutrose
40 g plum wine
22.5 g yuzu juice
15 g green shiso leaves
Heat up the water and the coconut milk in the Thermomix to 45°C
Mix the sugar and the Super Neutrose and add to the coconut and water mixture.
Raise the temperature in the Thermomix to 80°C.
Meanwhile, add the plum wine and yuzu juice.
Once 80°C is reached, freeze the mixture with the green shiso leaves in a Pacojet container. Then
repeatedly alternate pacotizing and refreezing the sorbet.
Repeat the procedure until the green shiso leaf pieces are no longer recognisable.
Before serving, freeze the prepared sorbet again for at least 12 hours and,
if necessary, pacotize.
50 g kataifi pastry
2 tbsp. clarified butter
1⁄2 tbsp. powdered sugar
1⁄2 espresso spoon light sesame seeds, toasted
1⁄2 espresso spoon dark sesame seeds
Spread out the pastry on a 15-18cm long Silpat mat. Cover it with a little butter and lightly sift icing sugar
onto it. Bake it in a preheated oven at 150°C for about 5 minutes until golden. Remove it from the oven,
brush it with the remaining butter and sprinkle the sesame seeds onto it.
30 ml water
30 g sugar
500 g frozen strawberries
25 g strawberry syrup (Monin)
1 vanilla pod
1 g xanthan gum
Boil water and sugar to produce simple syrup.
Then marinade the frozen strawberries with the simple syrup, strawberry syrup and vanilla bean and pour
them into a deep tray. Cover everything with aluminium foil and put the tray into the oven at 120°C for
1 hour. Then pour into a cloth strainer and let it drain for at least 12 hours.
Thicken the resulting stock with xanthan gum.
Garnish & Serve
3 dishes of fresh wild strawberries
1 cornflower blossom
1 pack of green shiso cress
Arrange the wild strawberries in the shape of a star in a deep dish and pour the strawberry stock over
them. Put the plum wine foam over the wild strawberries and place the shiso sorbet on top. Lay the crispy
strings on the plate and decorate the dish with flowers and cress.
Plum wine foam
150 ml plum wine
10 g sugar
17 g lime juice
1 1⁄2 leaves of gelatine, softened and squeezed
20 g Proespuma Hot
1 tbsp. Xanthazoon
Boil up the plum wine with sugar and lime juice.
Dissolve the gelatine in this and stir to cool in an iced water bath. Slowly mix in the Proespuma and
Xanthazoon into the mixture, avoiding lumps. Put the mixture into an iSi-Siphon and load with
2 gas capsules. Refrigerate for at least 6 hours before use.