Green and Purple

Shiso Leaves Green ice cream:

• See recipe Shiso Leaves Green ice cream.

Sechuan Buttons and Kaffir Lime Leaves Tuille:

• See recipe Sechuan Buttons and Kaffir Lime Leaves tuille.

Popcorn:

• corn kernels
• powder of Shiso purple

Cress mix:

• Shiso Purple
• Melissa Cress
• Scarlet Cress

Espuma of sweet and sour beetroot and Zalloti Blossom:

• 1 dl beet juice
• 1 dl vinegar from Zallotti Blossom
• 3 dl sugar syrup
• 2 sprigs Zallotti Blossom
• 1 teaspoon Maldon salt
• 30 grams of pro espuma (sosa)

Powder of Shiso Purple:

• 1 cup Shiso Purple Leaves or left-overs Shiso Purple (cress)

Shiso Leaves Green ice cream:

• See recipe Shiso Leaves Green ice cream.

Sechuan Buttons and Kaffir Lime Leaves Tuille:

• See recipe Sechuan Buttons and Kaffir Lime Leaves tuille.

Popcorn:

• Pop the corn in a pan with some oil.
• Sprinkle the Kaffir Lime Leaves powder over the warm popcorn with a powder shaker, mix well and let it cool.
• Keep this on dry paper in a closed container.

Cress mix:

• Cut the cresses as low as possible with scissors and mix them well.
• Place the cress in ice water for half an hour.
• Dry the cresses in a cloth.
• Store the cress mix in a closed container with a lid with a damp paper at the bottom.

Espuma of sweet and sour beetroot and Zalloti Blossom:

• Add all ingredients together in a thermomixer, heat it to 70 degrees and turn it for 5 minutes to release all the flavor of the Zalloti Blossom sprigs and let it cool down.
• Strain the syrup through a fine sieve and press it thoroughly with a spoon/pan scraper.
• Blend the pro espuma with a stick blender until it is smooth.
• Pour it all into the kidde and refrigerate for use with 2 cartridges and a serrated nozzle.
• Shake before use.

Powder of Shiso Purple:

• Dry the leaves on a silicone mat in the microwave for 90 seconds on full speed until they are crispy dry, if not, add 30 seconds.
• Grind the dried leaves to a fine powder in an electric coffee grinder.
• Store the powder in a coffee grinder.

Comments
The leaves are dried in the microwave because this keeps them beautifully green and best retains the taste.
It is best to store the powder in a sealed container or bag in the freezer, so that the powder loses virtually no color, smell or taste.

Recipe: Eric Miete