Wine grapes, Shiso, grapefruit, pine nuts

• roasted pine nuts
• grapefruit coulis
• white couverture
• malto powder
• Shiso Green
• Shiso Purple

For the grape sorbet:

• 480 g of blue grapes
• 35 g of sugar
• 80 g of grapefruit juice
• 20 g of fresh orange juice
• 2 g of leaf gelatin

For the fond of Shiso Leaves Purple:

• 500 g of water
• 125 g of sugar
• 60 g of lemon juice
• 1 mp dried hibiscus
• 80 g Shiso Leaves Purple

For the jelly from Shiso and grapes:

• 180 g shiso fond
• 90 g of shiso juice
• 60 g of water
• 20 g sugar syrup
• 2.5 g of agar
• 8 g of leaf gelatin
• 450 g of white grapes
• 36 g of sugar
• 1 mp ascorbic acid
• 2.5 g of agar
• 8 g of leaf gelatin

For the granité from shiso:

• 100 g shiso fund
• 100 g of shiso juice
• 10 g sugar syrup
• 30 g of water

For the spice syrup:

• 300 g of water
• 1 vanilla pod
• 3 pcs star anise
• 3 bay leaves
• 1 cinnamon stick
• 5 black peppercorns
• zest of 1/2 grapefruit

For the pickled rose grapefruit:

• 1 rose grapefruit
• 1 dl spice syrup

For the fluffy grapefruit jelly:

• 55 g of grapefruit juice
• 50 g of sugar syrup
• 25 g of water
• 40 g of sugar
• 6 g leaf gelatin

For the grapefruit meringues:

• 50 g of grapefruit juice
• 8 g albumina
• 100 g of sugar
• 25 g of water

For the cream of pine nuts:

• 200 g pine nuts
• 40 g liquid cocoa butter
• 40 g of sugar

For the sorbet, blender the grapes, sugar and juice at a temperature of 72°C, add the soaked gelatin, pass through a sieve and freeze in frix or paco cups.

For the stock, bring the water, sugar, lemon juice and hibiscus to a boil. Remove from heat, add the Shiso Purple Leaves and infuse for 1 hour.

For the shiso jelly, bring the stock, juice, water, sugar syrup and agar to the boil, simmer for 1 minute, add the soaked gelatin and pour evenly onto a plate.

Let set and cut into ribbons measuring 40 by 2 centimetres and place on a plate with 2 centimetres distance. For the grape jelly, freeze the grapes in a bag of sugar and ascorbic acid.

Steam at 80°C for 40 minutes, pass through a sieve and bring 350 grams of the juice to the boil with the agar. Add the gelatin, let it cool and pour on the shiso jelly.

Once cooled, cut into 13 x 13 centimetre pieces. Mix all the ingredients for the granité, freeze and occasionally work with a fork. Bring all the syrup ingredients to the boil, let them steep for at least 1 hour and pass through a sieve.

Cut wedges from the grapefruit, add to the warm syrup and allow to cool. For the meringues, bring the sugar water, water and sugar to a boil and add the soaked gelatin.

Add the grapefruit juice, let it gel slightly and beat until frothy. Fill in silicone moulds, freeze at -30°C and cut out to the desired size.

For the meringue, beat the juice and the albumina until fluffy, make a sugar syrup at 120°C, pour on the meringue mass and beat cold. Spray rods and caps and let it dry.

For the cream, soak the pine nuts in water, mix the seeds with the other ingredients smooth in the blender and rub through a sieve. Mix white couverture with the malto to a powder.

Squirt the pine nut cream into the jelly and form a cannelloni. Turbinate the ice. Garnish the dish with Shiso Green and Shiso Purple.

***

Restaurant Himmel un Äd
Kaygasse 2 – Keulen
T  0049 221 200 80
www.hotel-im-wasserturm.de

Recipe: Makoto Fujii
Source: Pâtisserie & Desserts - 44