Shiso, Plum, Carrot & Ginger

Ingredients and method

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 Kratz

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