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Mandarin shiso

This Mandarin Shiso dish is a refreshing dessert where the sweet flavor of mandarin merges with the unique notes of shiso.

This recipe is featured in the masterclass by Frank Haasnoot during the FoodXevent 2021.

Ingredients

217gWhole egg
6glime zest
153gSugar
255gYuzu juice
64gCocoa butter
280gButter
280gdebic cream plus
25ggelatin mix

94gButter
472gFlour
189gWater
236gButter
9gSalt

102gSugar
311gwhole mandarins
4gPectin NH
45gfresh mandarin juice
38gFresh lime juice

118gSugar
4gsuperneutrose
110gWater
85gglucose powder
6shiso leaves
677gmandarin purée

Preparation

  1. Heat the yuzu juice with the lime zest.
  2. Mix the egg with the sugar.
  3. Bring the two mixtures together to a boil.
  4. Strain the mixture directly onto the cocoa butter and mix in the cream plus. Let cool to 4°C.
  5. Add the butter all at once and use an immersion blender to blend until completely smooth.
  6. Store the cremeux in the refrigerator.

  1. Mix butter, salt, and flour.
  2. Add the water and mix into a smooth dough, then let it rest in the fridge for 30 minutes.
  3. Fold the butter nicely and evenly through the dough.
  4. Roll it out and fold it in thirds, turn it a quarter turn, and repeat the process. Fold first and let rest for 45 minutes. Repeat this process 2 more times.
  5. Bake the puff pastry in a sandwich press until nicely crispy.

  1. Boil the mandarins for about 30 minutes in boiling water.
  2. Dice half into brunoise and blend the other half with an immersion blender into a puree.
  3. Mix the sugar with the pectin nh and combine with the lime juice and mandarin juice.
  4. Combine all ingredients in a pan and bring to a boil.
  5. Let cool.

  1. Mix the sugar, superneutrose, and glucose powder.
  2. Heat the water to 40°C and gradually add the dry ingredients.
  3. Bring everything together to a boil and pour in the puree.
  4. Let cool overnight.
  5. The next day, cut the shiso leaves into strips and mix everything together.
  6. Churn into sorbet.