Shiso and Strawberries | Van Houten
Discover the unique flavors of Shiso and strawberries in this elegant dessert, crafted by a pastry chef at The Ritz Carlton Tokyo. Enjoy the fusion of traditional Japanese ingredients with chocolate...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Cooking tools:
- Cake ring
- Whipping siphon
- Immersion blender
- Kitchen scale
- Fine-mesh sieve
- Saucepan
- Freezer
- Baking sheet
- Silicone baking mat
- Mixing bowl
- Whisk
- Spoon
- Fork
- Chef's knife
- Cutting board
- Plate
Ingredients
- 400 g strawberries
- 40 g granulated sugar
- 20 g trehalose
- 1 leaf/leaves shiso
- 0.3 piece(s) lemon
- 50 g yuzu puree
- 250 g water
- 75 g granulated sugar
- 10 g ina agar
- 1/2 piece(s) yuzu zest
- 10 leaf/leaves shiso
- 50 g granulated sugar
- 8 g lemon juice
- 10 g white wine
- 135 g kadaif
- 21 g butter
- 24 g icing sugar
- 5 leaf/leaves shiso
- 50 g water
- 0.3 g lecithin
- 4 g granulated sugar
- 100 g white cheese
- 1 g gelatin
- 4 g lemon juice
- 20 g granulated sugar
- 20 g water
- 100 g 35% cream
- 1/4 piece(s) lemon zest
- 185 g CHW-N34ZEPH
- 300 g 35% cream
- 90 g strawberries
- 46 g granulated sugar
- 1 g pectin
- 15 piece(s) strawberries
- 200 g strawberry juice
- 5 g fresh lemon juice
- 40 g wild strawberries
- 15 piece(s) shiso spikes
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