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.
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.
