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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