Vanilla sorbet

• 500g of water
• 150g glucose
• 50g prosorbet
• 2g agar-agar
   
• 270g sugar water 1/1
• 30g fresh vanilla pods - Planifolia Green
• 15g pickled apple
   
• Shiso Purple

• Make the ice cream base from the first four ingredients by boiling it up and cooking well for the prosorbet.
• Chop the vanilla pods as finely as possible and place in the paco pot
• Fill the jar with the pickled apple and sugar water, stir well
• Turn up the freeze and thaw, repeat this process 4 times.
• Add the ice cream base to the whipped vanilla mass
• Freeze and turn off for serving
• Garnish with Shiso Purple

Recipe: Luc Kusters - Bolenius Amsterdam