Shiso and Strawberries

Shiso and Strawberries

Level:
Difficult

Strawberry Juice

Used products: Strawberry Juice

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

Preparation: Strawberry Juice

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

Yuzu Jelly

Used products: Yuzu Jelly

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

Preparation: Yuzu Jelly

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

Shiso Granita

Used products: Shiso Granita

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

Preparation: Shiso Granita

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

Used products: Kadaif Ring

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

Preparation: Kadaif Ring

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

Used products: Shiso Emulsion

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

Preparation: Shiso Emulsion

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

Shiso Emulsion

Used products: Shiso Emulsion

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

Preparation: Shiso Emulsion

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

Espuma Fromage Blanc

Used products: Espuma Fromage Blanc

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

Preparation: Espuma Fromage Blanc

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

Used products: White Chocolate Cream

Preparation: White Chocolate 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

Used products: Strawberry Preserves

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

Preparation: Strawberry Preserves

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

Used products: Strawberry Shiso Disks

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

Preparation: Strawberry Shiso Disks

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

Construction of the Dessert Plate

Used products: Construction of the Dessert Plate

  • 15 piece(s)
    shiso spikes

Preparation: Construction of the Dessert Plate

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.