Beef salad with green tea, ginger,
turnips and plum ice cream

beef salad with virgin plum oil


Hervé and I wanted to create a recipe than would complement the latest “plum sorbet ice cream” from the French brand Carte d’Or. We decided against playing the nostalgic card and our great leap forward brought us to the mysterious Japan, where Umeboshi plum is king. Umeboshi plum cream has the same colour and texture than plum sorbet ice cream from Carte d'Or, a good point for those of you adepts of the “Food colour pairing” touch. Ok, let’s do the job.


For 2 serves you will need:
140 g beef fillet
15 g ginger
1 tbsp green tea
2 turnips
⅓ bunch fresh coriander
2 plum ice cream scoops
½ tsp to Umeboshi paste
1 tsp plum kernel oil
2 g agar agar
Green pepper, coriander, Sichuan pepper mill, salt
1 kg pitted plums (preferably quetsche plums)
33 cl sugar syrup
lemon juice (½ lemon)

For the ice cream:
In a saucepan, bring to boil a litre of water and a kilogram of sugar . Simmer for 5 minutes. Add the plums and leave over low heat, turning with a wooden spoon until you get a compote. Add the lemon juice, and allow to cool. Turn this mixture into an ice cream with an ice cream maker. You can also use a ready made plum ice cream such as Carte d'Or Sorbet Quetsche (plum sorbet)

Green tea:
Peel ginger and finely cut it in fine julienne. Place tea in a tea ball and put it in a teapot with ginger. Heat 1 litre of water until simmering and pour it into the tea pot. Leave to rest for 3 min. Filter.

Beef marinade:
Cut the beef into thin strips. Toss with half of the ginger, some chopped coriander leaves , Umeboshi paste and half of the plum kernel oil. Marinate.

Bring to a boil 30 cl of tea and disperse in the agar while stirring. Boil for 1 minute. Pour the mixture in the centre of each serving dish. Leave to cool until it becomes a jelly.

Cut turnips into thin slices. Season with 1 tsp of tea, the remaining plum kernel oil, green pepper, coriander, Sichuan pepper mill and salt.
With a pastry cutter, cut a disk jelly from the bottom of each serving dish. Put each disk jelly on top of a plum ice cream scoop and carefully place the scoop back in the bottom of the plate, inside the empty disk jelly.

Decorate with marinated beef and turnips slices. Garnish with coriander leaves and serve immediately.

© 2019 Orchedeus France