Frozen Yoghurt, Shiso Bicolor, Honey, Pistachio, and Pomegranate Seeds

Ingredients and method

Ingredients

  • 1 punnet of Shiso Bicolor
  • 150 gr natural yoghurt
  • 2 tablespoons of honey
  • 20 gr green pistachio
  • A few pomegranate seeds
  • 1 pinch of flaked and dried chili

Method

  • In a mixing bowl, combine 150 gr of natural yogurt with 1 tablespoon of honey.
  • Mix until the honey is fully incorporated using an ice cream machine.
  • Pour the yogurt mixture into two silicone half-sphere molds.
  • Place the molds in the freezer until frozen.
  • Once the yogurt is fully frozen, remove the two halves from the molds.
  • Press them together to form a full sphere.
  • Return the yogurt sphere to the freezer.
  • While the yogurt sphere is firming up, finely chop the Shiso Bicolor. Set them aside.
  • Remove the yogurt sphere from the freezer and quickly and gently roll it through the chopped Shiso Bicolor.
  • Drizzle the remaining tablespoon of honey onto a chilled serving plate.
  • Place the frozen bowl at the center of the plate.
  • Sprinkle with the green pistachios, pomegranate seeds and flaked chili.
  • Serve the dish immediately to ensure the yogurt remains frozen and the flavors are fresh.

Recipe: Franck Pontais

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