Shiso granite
Ingredients
Shiso Purple juice:
- 300g Shiso Purple
- 1.8L of water
- 500g sugar
- 200g apple vinegar
Granite:
- 2L Shiso Purple juice
- 1.8L of water
- 400ml plum wine (without alcohol)
Method
Shiso Purple juice:
- Once the water is boiling, add the Shiso Purple and cook for 5 minutes.
- Add the sugar and apple vinegar.
- Let it cool down.
The juice can be kept in the refrigerator for a month.
Granite:
- Mix everything.
- Let it freeze.
- Crush it with a pacojet or fork.
Chef Yamamoto has added pannacotta under the granite and topped it off with tofu cream and cress.
Recipe: Hiroaki Yamamoto (restaurant Yama in Rotterdam)
Related recipes
Gastronomical masterpieces
Related products
Say yes to the cress