Strawberry Dessert with Shiso Bicolor and Vanilla, Restaurant Ciel Bleu

Cheesecake

Ingredients

• 500 g cream cheese
• 150 g powdered sugar
• 3 eggs
• 1 yolk
• 40 g whipped cream
• 1 vanilla pod (Planifolia Black)
• 2 g vanilla powder

Preparation

1. Blend all ingredients in the blender until smooth.
2. Steam at 85°C until cooked, time varies depending on the shape.

Polonaise

Ingredients

• 40 g grated parsnips
• 80 g powdered sugar
• 45 g flour
• 2 g baking powder
• 1 g salt
• 100 g egg white
• 110 g beurre noisette (lukewarm)

Preparation

1. Mix all ingredients until smooth.
2. Add the beurre noisette while still lukewarm.
3. Bake at 175°C, baking time depends on the shape, at least 12 minutes.

Shiso Mint Mousse

Ingredients

• 13 g milk powder
• 20 g glucose powder
• 80 g powdered sugar
• 64 g cream
• 200 g crème fraîche
• 120 g apple juice
• 8 g lemon juice
• 7 g gelatin powder (soaked in 20 g apple juice and lemon juice)
• 8 g mint
• 8 g Shiso Bicolor

Preparation

1. Mix all the powders with the crème fraîche and add the cream.
2. Melt the soaked gelatin with the remaining apple juice and add.
3. Add the coarsely chopped Shiso Bicolor and mint.
4. Freeze in a pacojet jar and swirl 3 times. Let come to room temperature before use.

Strawberry Shiso Sauce

Ingredients

• 1 kg strawberries
• 100 g sugar
• Peel of 1 lemon
• 40 g champagne
• 20 g Bobby's gin
• 20 g Grand Marnier
• 20 g Shiso Purple Vinegar

Preparation

1. Vacume strawberries, sugar and lemon zest, steam for 30 minutes and hang out.
2. Mix 500 g strawberry liquid with champagne, gin, Grand Marnier and Shiso Purple Vinegar.
3. Thicken with gelespessa to desired thickness.

Recipe: Arjan Speelman