Shiso, Plum, Carrot & Ginger

Shiso Ice Cream

• 1 package Shiso Leaves Purple
• 500g Plum Juice
• ¼ Planifolia Black Vanilla
• 125g Shiso Sugar
• 125g Sugar
• 500g Cream
• 240g Egg Yolks

Method

• Scrape out the vanilla pod and add the pulp to the plum juice.
• Boil the plum juice, shiso sugar, regular sugar and cream together. Pour the hot mixture over the egg yolks and whisk to thicken.
• Refrigerate overnight and the next day mix the Shiso Leaves and Shiso Bicolor sections into the ice cream mixture. Season again.
• Pour into a Pacojet beaker (or ice cream maker) and freeze.

Baked plum compote

• 1 kg plums, pitted
• 30 g brown sugar
• “scraped out” vanilla pod
• Shiso Bicolor sections
• 10 g ginger

Method

• Chop the plums and marinate well with the remaining ingredients, except for the ginger, and let stand for 10 minutes.
• Bake in the oven at 180°C for 2 x 10 minutes, turning them after 10 minutes, until the plums are soft and lightly caramelized.
• Remove the vanilla pod. Drain the plums and reserve the “clear broth”. Vacuum the broth with the vanilla pod and a thumb-sized piece of ginger and leave to stand for a day.
• Blend the remaining plums with a little shiso to a fine puree and pour some into a mold.

Plum Mousse

• 250g plum puree
• 50g shiso sugar
• 125 g plum juice
• 125 g yoghurt,
• 250g whipped cream
• 4 sheets of gelatine

Method

• Mix the plum puree with the yoghurt until smooth.
• Boil the plum juice with the shiso sugar, dissolve the soaked gelatine in it and mix with the yoghurt-plum mixture. Then fold in the cream (please make sure that the mixture is not too hot), pour into a container or mold and insert the frozen “plum core” into it and finish with the cut carrot sponge cake.

Carrot sponge cake

• 140 g sugar
• 140 g flour
• 100 g carrot puree
• 6 eggs, size M
• 1 tsp. baking powder
• Turmeric, ginger, lemon juice
• 1 tbsp. sunflower oil

Method

• Beat eggs and sugar until frothy.
• Add the carrot puree, spices and oil. Now carefully fold in the sieved flour and spread about 1 cm thick on a silicone mat.
• Then bake at 180°C for about 10-12 minutes. Let cool, cut out and use to finish the mousse mold.

Pickled carrots

• 100 g sugar
• 100 g water
• 10 g ginger
• 2 pieces, star anise
• 50 g lemon juice

Method

• Thinly slice the carrots (1-2 mm) and cut out small “flowers” using a small biscuit cutter. (Incidentally, the carrot puree for the sponge cake is made from the leftovers).
• Boil the sugar, water, ginger and star anise. When it has cooled, add the lemon juice.
• Put everything together in a jar (or vacuum-seal) and leave to stand overnight.

Recipe: Anne Kern