Shiso Leaves Dessert

1. 1

   Thoroughly wash the shiso leaves.

2. 2

   Place the gelatin directly into a pot, and soak in 1 tablespoon of water (not listed).

3. 3

   Stack the shiso leaves, roll them up, and julienne.

4. 4

   Turn the shredded leaves 90 and finely mince.

5. 5

   Heat the pot over low heat, add the shiso from Step 2, 200 ml of water and sugar, and stir continuously.

6. 6

   Once it starts lightly simmering from the bottom of the pot, then boil down for about 1 minute, and turn off the heat.

7. 7

   Mix the remaining 80 ml water mixed with lemon juice and honey to the pot, and stir well.

8. 8

   Adding lemon juice directly prevents the jello from easily solidifying.

9. 9

   Place into a container and chill in the fridge.

10. 10

    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.

11. 11

    After chilling for 2 or 3 more hours, you will have refreshing and invigorating jiggly jello.

12. 12

    This tastes great as-is, but crushing it up and pouring in cider is also delicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.