Plum Ice Cream with Wasabi and Shiso

• 200 g Quetsche ‘Les vergers Boiron’
• 15 g glucose powder
• 20 g invert sugar
• 45 g sugar
• 150 g full milk
• 20 g milk powder
• 38 g cream 35%
• stabilizer
• 100 g glucose syrup
• 12,5 g sugar
• 20 g wasabi
• 50 g full milk
• 125 g Greek yoghurt 5 g lime juice 'Les vergers Boiron'
• a pinch of salt

A typical Japanese combination: plum and wasabi. They're not only a great pair because they share green aromas but also because they balance each other out; wasabi's pungency is the perfect counterpart of a sweet plum’s freshness.

Ice cream:

200 g Quetsche ‘Les vergers Boiron’
15 g glucose powder
20 g invert sugar
45 g sugar
150 g full milk
20 g milk powder
38 g cream 35%
stabilizer

Mix everything until smooth and bring to a boil. Then let cool down and sieve.

Wasabi sauce:

100 g glucose syrup
12,5 g sugar
20 g wasabi
50 g full milk 125 g Greek yoghurt
5 g lime juice 'Les vergers Boiron'
a pinch of salt

Mix everything until smooth. Drizzle some sauce over your scoops and garnish with shiso® cress.

Source: Foodpairing