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

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