Kiwi and Pineapple with Liquid Shio Koji Syrup

Ingredients for 4 people
Shio flavoured Pineapple sorbet:
Pineapple puree 500 g
Glucose syrup 100 g
Shiso leaves 30 pcs
- 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.
Poached pineapple:
Fresh pineapple juice 500 ml
White wine (St Veran) 500 ml
Pineapple 4 pcs
Poach the pineapple pieces in the pineapple juice and wine to 85℃ in the oven.
Meringue:
Egg white 100 g
Caster sugar 100 g
Whisk the egg white and sugar together and spread on greaseproof paper. Cook at 60℃ for 3 hours.
Pineapple jam:
Pineapple 4 pcs
- 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.
Seaweed flavoured water:
Water 500 ml
Red tosaka seaweed 10g
Sencha As needed
Liquid shio koji 100 ml
Rinse the seaweed to remove the salt then add the water, sencha and liquid shio koji and leave to marinate overnight.
Marinated Kiwi:
Wiki(ripe) 4 pcs
Water 100 ml
Red tosaka seaweed 2 g
Liquid shio koji 50 ml
Peel the kiwi, cut in half and then add the seaweed and water. Vacuum pack for 2 hours.
Kiwi Chips:
Kiwi(ripe) 11 pcs
Seaweed flavoured water 10 ml
- Peel and cut the kiwi into thin slices.
- Add the seaweed flavoured water and vacuum pack.
- Dry in oven at 60℃.
Pineapple Chips:
Large pineapple 1 pc
- Peel, core and cut the pineapple into thin slices.
- Add pineapple juice and vacuum pack.
- Dry in oven at 60℃.
Crystallized oyster leaves:
Oyster leaves as needed
Egg white as needed
Xylitol as needed
- Mix the egg white with the xylitol, brush lightly over the oyster leaves and then sprinkle with sugar.
- Dry naturally.