Frozen maple with shiso and green apple
Item 1 of 1
- medium
- 4
- 14 hours
Nuno Mendes creates a zingy, refreshing dessert of green apple and the spiky Japanese herb, shiso, with a creamy maple syrup panna cotta and meringue. Time to dust off the sous-vide equipment for this exciting recipe!
First published in 2015
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Ingredients
Metric
Imperial
Apple brunoise
- 2 Granny Smith apples
- 100ml of apple juice
Panna cotta
- 5 sheets of gold gelatine
- 50g of caster sugar
- 250ml of apple juice
- 375ml of double cream
- 250ml of milk
- 65ml of maple syrup
- 1 dash of yuzu juice
Dried meringue
- 500g of caster sugar
- 250ml of water
- 7 egg whites
Shiso granita
- 500ml of water
- 100g of caster sugar
- 1 lemon, juice only
- 200g of shiso cress leaves
SAVE RECIPE
Equipment
- Fine sieve
- Blender
- Thermometer
- Baking parchment
- Sous vide equipment
Method
1
For the dried meringue, bring the sugar and water to the boil and heat to 212°C
- 500g of caster sugar
- 250ml of water
2
In a separate bowl, whisk the egg whites to soft peaks. Slowly pour the syrup into the egg whites while still beating and allow to cool down and stiffen
3
Spread on a baking parchment-lined baking tray and dry in the oven at a very, very low heat overnight
4
For the panna cotta, soak the gelatine in cold water for 5 minutes to soften. In a pan, dissolve the sugar in the apple juice
- 5 sheets of gold gelatine
- 50g of caster sugar
- 250ml of apple juice
5
Whisk the soaked gelatine, cream, milk, maple syrup and yuzu juice into the apple juice until completely blended
- 375ml of double cream
- 250ml of milk
- 65ml of maple syrup
- 1 dash of yuzu juice
6
Churn the mixture in an ice cream machine
7
Next make an apple brunoise. Peel and pare the apples and cut into small cubes
8
Place the apple into vacuum bags and add the apple juice. Sous vide for 10 minutes at 75°C. Cool immediately
- 100ml of apple juice
9
For the shiso granita, gently heat the water in a small saucepan, dissolve the sugar and add the lemon juice. Cool down and place in the freezer
- 500ml of water
- 100g of caster sugar
- 1 lemon, juice only
10
Once the mixture is frozen, blitz with the shiso leaves in a blender until the mixture is bright green. Pass through a fine sieve to remove any flecks
- 200g of shiso cress leaves
11
Freeze the mixture but remove from the freezer every 20 minutes and whisk until you get a granita consistency
12
To plate, place 1 teaspoon of apple brunoise in each bowl, add a scoop of panna cotta and pour 1 tablespoon of granita on top. Finish with some crushed dried meringue
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