Shiso granite

Shiso Purple juice:

• 300g Shiso Purple
• 1.8L of water
• 500g sugar
• 200g apple vinegar

Granite:

• 2L Shiso Purple juice
• 1.8L of water
• 400ml plum wine (without alcohol)

Shiso Purple juice:

• Once the water is boiling, add the Shiso Purple and cook for 5 minutes.
• Add the sugar and apple vinegar.
• Let it cool down.

The juice can be kept in the refrigerator for a month.

Granite:

• Mix everything.
• Let it freeze.
• Crush it with a pacojet or fork.

Chef Yamamoto has added pannacotta under the granite and topped it off with tofu cream and cress.

Recipe: Hiroaki Yamamoto (restaurant Yama in Rotterdam)