Cantaloupe Sorbet, Shiso Labneh, Basil Granita

Adapted by StarChefs.com
January 2022

INGREDIENTS:

Shiso Syrup:
1 cup sugar
15 to 20 shiso leaves
Shiso Labneh:
Labneh
Salt
Cantaloupe Sorbet:
1 cantaloupe
Simple syrup
Lemons
Salt
Sourdough Breadcrumbs:
1 loaf sourdough bread, crust removed, cut into cubes
Olive oil
Salt
Black pepper
Basil Granita:
15 grams basil
200 grams simple syrup
Lemon juice
Salt
To Assemble and Serve:
Honeydew, small diced
Olive oil
Shiso leaves
Basil leaves

METHOD:

For the Shiso Labneh

In a pot over medium heat, bring sugar and 1 cup water to a boil. Pour syrup over shiso leaves and let steep overnight. 

For the Shiso Labneh

In a bowl, season labneh with Shiso Syrup and salt.

For the Cantaloupe Sorbet

In a Vitamix blender, purée cantaloupe until smooth. Weigh cantaloupe purée. Using a 2 to 1 ratio of simple syrup to purée, stir to combine simple syrup and purée. Season with lemon and salt. Transfer mixture to an ice cream maker and follow manufacturer’s instructions to freeze.

For the Sourdough Breadcrumbs

Heat oven to 300℉. In a food processor, blend sourdough cubes until small crumbs are formed. Transfer crumbs to a bowl, toss with olive oil, and season with salt and pepper. Spread breadcrumbs out on a baking sheet. Bake until golden brown. 

For the Basil Granita

In a Vitamix blender, purée basil, simple syrup, and 200 grams Shiso Syrup. Add 500 grams water and season with lemon and salt. Transfer mixture to a pan and freeze until set. Using a fork, scrape the frozen mixture to create the granita. Keep frozen.

To Assemble and Serve

Smear Shiso Labneh around the sides and bottom of a serving cup. Place a small amount of honeydew on top of the Shiso Labneh. Add 3 scoops Cantaloupe Sorbet and a sprinkle of Sourdough Breadcrumbs. Top with Basil Granita, a drizzle of olive oil, shiso leaves, and basil leaves.