Shiso Leaves Dessert Recipe by cookpad.japan
Cooking Instructions 1 Thoroughly wash the shiso leaves. Place the gelatin directly into a pot, and soak in 1 tablespoon of water (not listed). 2 Stack the shiso leaves, roll them up, and julienne. Turn the shredded leaves 90° and finely mince. 3 Heat the pot over low heat, add the shiso from Step 2, 200 ml of water and sugar, and stir continuously. Once it starts lightly simmering from the bottom of the pot, then boil down for about 1 minute, and turn off the heat. 4 Mix the remaining 80 ml water mixed with lemon juice and honey to the pot, and stir well. Adding lemon juice directly prevents the jello from easily solidifying. 5 Place into a container and chill in the fridge. After it has solidified a bit after about an hour, the shiso leaves tend to sink to the bottom, so give it a good stir with a spoon. 6 After chilling for 2 or 3 more hours, you will have refreshing and invigorating jiggly jello. 7 This tastes great as-is, but crushing it up and pouring in cider is also delicious. 1 Thoroughly wash the shiso leaves. Place the gelatin directly into a pot, and soak in 1 tablespoon of water (not listed). 1 Thoroughly wash the shiso leaves. Place the gelatin directly into a pot, and soak in 1 tablespoon of water (not listed). 2 Stack the shiso leaves, roll them up, and julienne. Turn the shredded leaves 90° and finely mince. 2 Stack the shiso leaves, roll them up, and julienne. Turn the shredded leaves 90° and finely mince. 3 Heat the pot over low heat, add the shiso from Step 2, 200 ml of water and sugar, and stir continuously. Once it starts lightly simmering from the bottom of the pot, then boil down for about 1 minute, and turn off the heat. 3 Heat the pot over low heat, add the shiso from Step 2, 200 ml of water and sugar, and stir continuously. Once it starts lightly simmering from the bottom of the pot, then boil down for about 1 minute, and turn off the heat. 4 Mix the remaining 80 ml water mixed with lemon juice and honey to the pot, and stir well. Adding lemon juice directly prevents the jello from easily solidifying. 4 Mix the remaining 80 ml water mixed with lemon juice and honey to the pot, and stir well. Adding lemon juice directly prevents the jello from easily solidifying. 5 Place into a container and chill in the fridge. After it has solidified a bit after about an hour, the shiso leaves tend to sink to the bottom, so give it a good stir with a spoon. 5 Place into a container and chill in the fridge. After it has solidified a bit after about an hour, the shiso leaves tend to sink to the bottom, so give it a good stir with a spoon. 6 After chilling for 2 or 3 more hours, you will have refreshing and invigorating jiggly jello. 6 After chilling for 2 or 3 more hours, you will have refreshing and invigorating jiggly jello. 7 This tastes great as-is, but crushing it up and pouring in cider is also delicious. 7 This tastes great as-is, but crushing it up and pouring in cider is also delicious. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Philly cheesesteak stuffed bell peppers Spicy Cajun Shrimp Crab Rangoon / Easy Appetizer Stuffed Chicken Breasts Korean beef Philly cheesesteak stuffed bell peppers Spicy Cajun Shrimp Crab Rangoon / Easy Appetizer Stuffed Chicken Breasts Korean beef Jiggly Agar Grape Jello Komatsuna and Chikuwa Tossed with Sesame Seeds and Mayonnaise Crab Rangoon / Easy Appetizer Orange Honey Ginger Glazed Steelhead Trout Salted Honey Ice Cream Kuri An (Sweet Chestnut Paste) Mikan Tangerine Jello How To Peel The Outer Shell and Inner Skin of Chestnuts Thick Chicken Curry with Vegetables Turnip with Soboro Ginger An-Sauce Jiggly Agar Grape Jello Komatsuna and Chikuwa Tossed with Sesame Seeds and Mayonnaise Crab Rangoon / Easy Appetizer Orange Honey Ginger Glazed Steelhead Trout Salted Honey Ice Cream Kuri An (Sweet Chestnut Paste) Mikan Tangerine Jello How To Peel The Outer Shell and Inner Skin of Chestnuts Thick Chicken Curry with Vegetables Turnip with Soboro Ginger An-Sauce