Yields: 4 Servings
Ingredients:
Shio flavoured Pineapple sorbet:
500 g pineapple puree
100 g glucose syrup 30 pcs shiso leaves
Poached pineapple:
500 ml fresh pineapple juice 500 ml white wine (St Veran) 4 pcs pineapple
Meringue:
100 g egg white 100 g caster sugar
Pineapple jam:
4 pcs pineapple
Seaweed flavoured water:
500 ml water 10g red tosaka seaweed As needed sencha 100 ml liquid shio koji
Marinated Kiwi:
4 pcs Kiwi(ripe) 100 ml water 2 g red tosaka seaweed 50 ml liquid shio koji
Kiwi Chips:
11 pcs kiwi(ripe) 10 ml seaweed flavoured water
Pineapple Chips:
1 pc large pineapple
Crystallized oyster leaves:
as needed oyster leaves as needed egg white as needed xylitol
Instructions:
Peel the pineapple, remove the core and cut into small pieces.
Blend and then strain.
Heat the strained pineapple at 45℃ with the glucose syrup and mix well.
Mix with chopped shiso leaves and freeze. Mix with Paco.
Poach the pineapple pieces in the pineapple juice and wine to 85℃ in the oven.
Whisk the egg white and sugar together and spread on greaseproof paper. Cook at 60℃ for 3 hours.
Use the juice of 2 of the pineapples and boil down until it is 3/4 of original amount.
Cut the remaining 2 pineapples into 3 cm cubes and stew with the reduced pineapple juice.
Rinse the seaweed to remove the salt then add the water, sencha and liquid shio koji and leave to marinate overnight.
Peel the kiwi, cut in half and then add the seaweed and water. Vacuum pack for 2 hours.
Peel and cut the kiwi into thin slices.
Add the seaweed flavoured water and vacuum pack.
Dry in oven at 60℃.
Peel, core and cut the pineapple into thin slices.
Add pineapple juice and vacuum pack.
Dry in oven at 60℃.
Mix the egg white with the xylitol, brush lightly over the oyster leaves and then sprinkle with sugar.
Dry naturally.
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