Cantaloupe Sorbet

Shiso Labneh, Sourdough Breadcrumbs, Basil Granita, and Olive Oil

Pastry Chef Maggie Huff of Homewood | Dallas

Adapted by StarChefs | December 2021

INGREDIENTS:

Shiso Syrup:
1 cup sugar
15 to 20 shiso leaves

Shiso Labneh:
Labneh
Salt

Cantaloupe Sorbet:
1 cantaloupe, peeled, seeded, then cut into cubes
Simple syrup
Lemon
Salt

Sourdough Breadcrumbs:
1 loaf sourdough bread, crust removed, cut into cubes
Olive oil
Salt
Black pepper

Basil Granita:
15 grams basil, blanched
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°F. 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.

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