Where the previous two recipes are rich and indulgent, this is the opposite, designed to appeal to those who like something tart and refreshing. We even serve it as a palate cleanser between courses when we do tasting menus. It is dairy free and vegan, because we use agar to set the jelly instead of gelatine. Agar is a type of red seaweed known in Japan as ‘kanten’. It has long been used in Asia as a gelling agent for sweets and desserts and we use it to set umeshu into a jelly. Umeshu is made from umeboshi, the same plums that make the tart paste we use in ume-miso butter for our plaice dish. They are steeped in sake and turned into a liqueur, rather like damson gin. Yuzushu is also a sake liqueur (‘shu’ means alcohol) infused with yuzu. Many customers try sake for the first time as one of these after dinner liqueurs but this dessert allows them to try both at the same time.

INGREDIENTS

Umeshu jelly

400ml water
2 tbsp Clearspring agar flakes
150g sugar
150ml umeshu (plum sake)

Yuzushu granita

500ml water
180g sugar
50ml yuzushu
30ml yuzu juice
190ml lemon juice

Lychees

8-10 fresh lychees (or use tinned)

METHOD

Umeshu jelly

Bring the Agar and water to the boil and simmer gently for two minutes, without reducing.
Remove from the heat and whisk in the sugar.
Allow to chill for 15 mins and add the Umeshu.
Place into a suitable container and allow to chill at room temperature for 1.5 hours and set.

Yuzushu granita

Whisk the water and sugar together until the sugar dissolves.
Add the remaining ingredients.
Place into a suitable and freeze overnight.
Once frozen, scrape with a fork into crystals and serve.

Assembling the dish

Break up the jelly and place it in the base of a bowl.
Peel and slice the lychees and place them on top of the jelly.
Scrape the granita to create ice crystals and sprinkle over the lychees.