Tuesday, July 5, 2011

I Heart Shiso!

Now playing: Kyu Sakamoto - Sukiyakivia FoxyTunes

Quad Berry Semifreddo W/ Shiso Layer

Even though it was slightly damaged by hail, if you noticed. The Shiso leaves are getting big and beautiful. I have made a Shiso butter to go over an Asian-style glazed steak, which was divine. I also adapted a Semifreddo recipe to a layered treat. The first layer is strawberry and raspberry, the second is Shiso and the third layer is blueberry and blackberry.

1 pint strawberry
1 pint raspberry
1 pint blueberry
1 pint blackberry
A few dashes white wine
1 c. sugar

Put strawberry and raspberry with 1/2 c. sugar and a dash of wine into a medium pot. Heat ingredients until lightly bubbling, then process them to a sauce with a blender. Be careful it is hot, remember. Run through a strainer to remove seeds. Set aside. Repeat with remaining ingredients to make the blueberry/ blackberry mixture. Cool both mixtures separately. Reserve 1 1/2 c. berry mixtures and mix together for a sauce.

Then, make a syrup with Shiso. Heat equal parts sugar and water. For this recipe make 1 c. sugar and 1 c. water. You will have some Shiso syrup left, but it is worth it for tea, or lemonade, or a gellee'! Add about 6 Shiso leaves. Cool, then strain the Shiso. Not the other way around, extract all the Shiso goodness that you can!

Have a loaf pan, or whatever mould you would like handy. Proceed to make the cream mixture.

9 egg whites, divided into 3's
1 c. powdered sugar
3 1/2 c. heavy cream

Whip the cream fairly stiff and set aside, keep cold. Whip the 3 eggs worth of white at a time. Add 1/2 c. of sugar until stiff peaks form. Add the red berry mixture and fold with the cream. Spread this in the loaf pan to make the first layer. Freeze. Repeat with the blueberry/blackberry mixture. Set aside. To make the Shiso layer Whip 3 egg whites and add 1/2 c. of the shiso syrup until stiff peaks form. Spread in pan and freeze. Spread the blueberry/blackberry mixture as the final layer. Freeze.

To serve release the Semifreddo by putting the pan in hot water and cut with a hot knife. Semifreddo is supposed to be very slightly melty, Semifreddo means half frozen after all. Garnish as wanted. ENJOY!

I have been waiting to use my birthday gift from Lucie- the plate. I was waiting for something with an Asian flair. She knows how much I love the colour blue.

Please notice the leaves on the plate. They are from the same Shiso plant. The top side is green and the underside is reddish. Pretty huh?


A quick stroll through the garden:

A few tomato plants still recovering from hail damage. Here are some of the pepper plants I promised to post. We will soon have Chili Rellenos from those Poblanos. The small peppers are called Mexi Bells and the label says they are going to be HOT! We shall see then.....

Broad Beans will soon have bean pods if the fading flowers aren't tricking us.

In order the flowers are 1. Japanese Aubergine (eggplants), 2. Mini Roses, 3. Snow Peas, 4. Asparagus Peas, 5. Tomatillos, 6. Broad Beans, 7. Mini Rose, 8. Physalis, 9. Mini Rose:


“The herb that can't be got is the one that heals” - Irish Saying


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