Original creation by
Emmanuel RYON
Meilleur Ouvrier de France Glacier,
World Pastry Champion,
‘Une glace à Paris’, France

Original creation by
Emmanuel RYON
Meilleur Ouvrier de France Glacier,
World Pastry Champion,
‘Une glace à Paris’, France
200 g centrifuged cucumber juice
4 g green shiso
14 g caster sugar
4 g lime juice
15 g The Botanist® gin 60%
To make a granita: blend the shiso in the cucumber juice. Add
the sugar, lime juice and The Botanist® gin.
200 g milk
8 g green shiso
200 g whipping cream
80 g caster sugar
80 g egg yolks
25 g The Botanist® gin 60%
2 gelatine leaves
25 g starch
5 g butter
Blend the shiso into the milk. Strain. Bring the shiso milk and
cream to the boil in a saucepan. Add the egg yolks, blanched
with the sugar and starch, and bring to the boil. Add the gelatine
(soaked in cold water for 20 minutes and sieved). Blend until
smooth. Cool to 40°C. Add the butter and The Botanist® gin.
Blend well. Leave to cool and set aside.
450 g water
30 g rice flour
40 g caster sugar
30 g The Botanist® gin 60%
Bring the water, flour and sugar to the boil. Allow to cool to
40°C, then add The Botanist® gin. Pour the mixture into a
siphon. Add a gas cartridge. Set aside in the fridge.
No ingredients.
Pipe 20 g of shiso cream in a verrine.
Pour in 30 g The Botanist® shiso cucumber juice.
Using the siphon, fill the glass with The Botanist® foam.
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