Yellow and Green

Shiso Leaves Green ice cream:

• See recipe Shiso Leaves Green ice cream.

Sechuan Buttons and Kaffir Lime Leaves Tuille:

• See recipe Sechuan Buttons and Kaffir Lime Leaves tuille.

Popcorn:

• corn kernels
• Shiso purple powder

Cress Mix:

• Ghoa Cress
• Melissa cress
• Aclla Cress

Espuma Passion - Mango - Orange - Aclla Cress:

• 1 dl passion fruit juice
• 1 dl mango juice
• 3 dl orange juice (fresh)
• 2 trays of Aclla Cress
• 30 grams of pro espuma

Powder of Kaffir Lime Leaves:

• 2 cups of Kaffir Lime Leaves

Shiso Leaves Green ice cream:

• See recipe Shiso Leaves Green ice cream.

Sechuan Buttons and Kaffir Lime Leaves Tuille:

• See recipe Sechuan Buttons and Kaffir Lime Leaves tuille.

Popcorn:

• Pop the corn with some oil in a pan
• Sprinkle the Kaffir Lime Leaves powder over the warm popcorn with a powder shaker, mix well and let it cool down.
• Keep this on dry paper in a closed container

Cress Mix:

• Cut the cresses as low as possible with scissors and mix them well
• Put the cresses in ice water for half an hour
• Dry the cresses in a cloth
• Store the cress mix in a closed container with a lid with a moist paper at the bottom

Espuma Passion - Mango - Orange - Aclla Cress:

• Blend the passion fruit, orange juice, mango juice together with the cut Aclla Cress in a thermomixer
• Turn it again with the pro espuma until it is completely smooth.
• Put it away cold in a kidde with 2 cartridges and a knurled nozzle
• Shake before use.

Comments
Make sure you cut the Aclla Cress as low as possible, because the stem also produces a lot of flavor.
The finer you turn the Aclla Cress, the more flavor it gives off.

Powder of Kaffir Lime Leaves:

• Dry the leaves on a silicone mat in the microwave for 90 seconds on full speed until they are crispy dry, if not, add 30 seconds.
• Grind the dried leaves into a powder in an electric coffee grinder
• Store the powder in a coffee grinder

Comments
The leaves are dried in the microwave because this keeps them beautifully green and best retains the taste.
It is best to store the powder in a sealed container or bag in the freezer, so that the powder loses virtually no color, smell or taste.

Recipe: Eric Miete