Frozen maple with shiso and green apple

PT14H

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Ingredients

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Imperial

Apple brunoise

Panna cotta

Dried meringue

  • 500g of caster sugar
  • 250ml of water
  • 7 egg whites

Shiso granita

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
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
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
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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