Frozen maple with shiso and green apple


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




Apple brunoise

Panna cotta

Dried meringue

Shiso granita


  • Fine sieve
  • Blender
  • Thermometer
  • Baking parchment
  • Sous vide equipment


For the dried meringue, bring the sugar and water to the boil and heat to 212°C
  • 500g of caster sugar
  • 250ml of water
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
Spread on a baking parchment-lined baking tray and dry in the oven at a very, very low heat overnight
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
Whisk the soaked gelatine, cream, milk, maple syrup and yuzu juice into the apple juice until completely blended
Churn the mixture in an ice cream machine
Next make an apple brunoise. Peel and pare the apples and cut into small cubes
Place the apple into vacuum bags and add the apple juice. Sous vide for 10 minutes at 75°C. Cool immediately
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
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
Freeze the mixture but remove from the freezer every 20 minutes and whisk until you get a granita consistency
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
First published in 2015

For a chef, having mentors like Jean-Georges Vongerichten and Ferran Adrià must be akin to taking music classes with Chopin and Brahms. Nuno Mendes' London restaurant demonstrates the qualities of ambition that most good protégés possess.

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