Shiso and Strawberries

Used Cacao Barry products
Plated Dessert

Shiso and Strawberries

Used Cacao Barry products
Recipe components

Strawberry Juice

IngredientsPreparation
  • 400g
    strawberries
  • 40g
    granulated sugar
  • 20g
    trehalose
  • 1leaf/leaves
    shiso
  • 0.3piece(s)
    lemon

Combine everything, heat in a vacuum water bath, and collect the juice.

Yuzu Jelly

IngredientsPreparation
  • 50g
    yuzu puree
  • 250g
    water
  • 75g
    granulated sugar
  • 10g
    ina agar
  • 0.5piece(s)
    yuzu zest

Heat the yuzu puree, water, and yuzu zest and add the Ina agar and granular sugar. 

Shiso Granita

IngredientsPreparation
  • 250g
    water
  • 10leaf/leaves
    shiso
  • 50g
    granulated sugar
  • 8g
    lemon juice
  • 10g
    white wine

Boil the water, add 5 leaves of shiso, infuse for 10 minutes, and strain.
Combine the remaining ingredients, refrigerate, and spin in a pacojet. 

Kadaif Ring

IngredientsPreparation
  • 135g
    kadaif
  • 21g
    butter
  • 24g
    icing sugar

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

IngredientsPreparation
  • 5leaf/leaves
    shiso
  • 50g
    water
  • 0.3g
    lecithin
  • 4g
    granulated sugar

Combine everything, heat, strain through a chinois, and whip in a hand blender.

Shiso Emulsion

IngredientsPreparation
  • 5leaf/leaves
    shiso
  • 50g
    water
  • 0.3g
    lecithin
  • 4g
    granulated sugar

Combine everything, heat, strain through a chinois, and whip in a hand blender.

Espuma Fromage Blanc

IngredientsPreparation
  • 100g
    white cheese
  • 1g
    gelatin
  • 4g
    lemon juice
  • 20g
    granulated sugar
  • 20g
    water

Heat the granular sugar and water and dissolve the gelatin.
Combine the lemon juice and the fromage blanc, pour into a siphon, inject gas, and cool.

White Chocolate Cream

IngredientsPreparation
  • 100g
    35% cream
  • 0.25piece(s)
    lemon zest
  • 300g
    35% cream

Boil the fresh cream (100 g) and the lemon zest and emulsify the Zéphyr chocolate.
Whip the fresh cream (300 g) to a soft peak, combine everything, pour into a flexipan with 5 cm in diameter and 1 cm in height cups, cool, and harden.

Strawberry Preserves

IngredientsPreparation
  • 90g
    strawberries
  • 46g
    granulated sugar
  • 20g
    granulated sugar
  • 1g
    pectin
  • 15piece(s)
    strawberries

Heat 90g of strawberries and the granular sugar (46 g).
When this has warmed up, add the granular sugar (20 g) and pectin and boil.
Cut the strawberries into 1 cm squares and combine while it's still hot, then cool. 

Strawberry Shiso Disks

IngredientsPreparation
  • 200g
    strawberry juice
  • 5g
    fresh lemon juice
  • 40g
    wild strawberries
  • 10leaf/leaves
    shiso

Combine everything, pour into a flexipan with cups 5 cm in diameter and 1 cm in height, and refrigerate. 

Construction of the Dessert Plate

IngredientsPreparation
  • 15piece(s)
    shiso spikes

The strawberry shiso disks and the white chocolate cream are stacked and placed in the center of the plate.
A kadaif ring is placed on the plate and espuma fromage blanc is poured on.
The strawberry preserves, shiso granita, yuzu jelly, and emulsion shiso are then incorporated and the shiso spikes are added for decoration.