Pre Dessert Shiso Leaves Green, Perilla and Raspberries

Greek yogurt cremeux:

• 250g uht cream
• 60 g egg yolk
• 38g  caster sugar
• 38g  fish gelatine mass( 1 part gelatine + 6 parts water)

Shiso Leaves Green sorbet:

• 125g water
• 38g caster sugar
• 20g Shiso Leaves Green
• 1g  stab 2000
• 12 g glucose powder

Raspberry shiso stock:

• 125 g raspberry frozen
• 3g Shiso Leaves Green cut
• 25g  caster sugar
• 50g water

Raspberry gel: 

• 250g raspberry  puree boiron
• 25g of  caster sugar
• 3g of agar agar
• 12.5g Shiso Purple Vinegar in the end

Raspberry shiso jelly:

• 75 g stock above
• 50g  caster sugar
• 5g freeze gel sosa

Italian meringues:

• 25g egg white
• 50g caster sugar
• 12g water

Pick mix:

• Crispy raspberries  sosa
• Peta chocolate sosa
• Crisp yogurt  sosa

Greek  yogurt cremeux:

• Warm cream add eggs and sugar, cook to 82 add gelatine then pass
• Beat before then fold in 50g Greek yogurt

Shiso Leaves Green sorbet:

• Make a syrup with water and powders.
• When its blitz the shiso with it, add bit of green colour
• Freeze and churn

Raspberry shiso stock:

• Cook slowly over bain marie for 1 hour  then pass

Raspberry gel: 

• Cook, set then blitz till smooth and add the vinegar

Raspberry shiso jelly:

• Cook together then quickly set

Italian meringues:

• The pour into whisked eggs
• Pipe into small domes with star nozzle

Recipe: Nelson Barros