Pre Dessert Shiso Leaves Green, Perilla and Raspberries


Greek yogurt cremeux:

  • 250g uht cream
  • 60 g egg yolk
  • 38g  caster sugar
  • 38g  fish gelatine mass( 1 part gelatine + 6 parts water)

Shiso Leaves Green sorbet:

  • 125g water
  • 38g caster sugar
  • 20g Shiso Leaves Green
  • 1g  stab 2000
  • 12 g glucose powder

Raspberry shiso stock:

  • 125 g raspberry frozen
  • 3g Shiso Leaves Green cut
  • 25g  caster sugar
  • 50g water

Raspberry gel: 

  • 250g raspberry  puree boiron
  • 25g of  caster sugar
  • 3g of agar agar
  • 12.5g Shiso Purple Vinegar in the end

Raspberry shiso jelly:

  • 75 g stock above
  • 50g  caster sugar
  • 5g freeze gel sosa

Italian meringues:

  • 25g egg white
  • 50g caster sugar
  • 12g water

Pick mix:

  • Crispy raspberries  sosa
  • Peta chocolate sosa
  • Crisp yogurt  sosa


Greek  yogurt cremeux:

  • Warm cream add eggs and sugar, cook to 82 add gelatine then pass
  • Beat before then fold in 50g Greek yogurt

Shiso Leaves Green sorbet:

  • Make a syrup with water and powders.
  • When its blitz the shiso with it, add bit of green colour
  • Freeze and churn

Raspberry shiso stock:

  • Cook slowly over bain marie for 1 hour  then pass

Raspberry gel: 

  • Cook, set then blitz till smooth and add the vinegar

Raspberry shiso jelly:

  • Cook together then quickly set

Italian meringues:

  • The pour into whisked eggs
  • Pipe into small domes with star nozzle

Recipe: Nelson Barros

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