Plum ice-cream with wasabi and shiso

A typical Japanese combination: plum and wasabi. They’re not only a great pair because they share green aromas but also because they balance each other out; wasabi’s pungency is the perfect counterpart of a sweet plum’s freshness.

photo plum ice cream with wasabi and shiso

Ingredients and recipe (10 portions)

For this recipe we worked with an easy-to-use fruit puree (Les vergers Boiron), combined with milk, cream and sugar.

Ice cream

  • 200 g Quetsche ‘Les vergers Boiron’
  • 15 g glucose powder
  • 20 g invert sugar
  • 45 g sugar
  • 150 g full milk
  • 20 g milk powder
  • 38 g cream 35%
  • stabilizer

Mix everything until smooth and bring to a boil. Then let cool down and sieve.

Wasabi sauce

  • 100 g glucose syrup
  • 12,5 g sugar
  • 20 g wasabi
  • 50 g full milk
  • 125 g Greek yoghurt
  • 5 g lime juice ‘Les vergers Boiron’
  • a pinch of salt

Mix everything until smooth.

Drizzle some sauce over your scoops and garnish with shiso® cress.

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