Strawberry Jelly with Basil Mousse

Baking and Desserts | World cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Strawberry jelly with basil mousse

Ingredients

Chestnut puree - 10.9 oz
Sugar - 10.6 oz
Corn Starch - 0.8 oz
Cocoa Powder - 0.9 oz
Milk - 7 fl oz
Lemongrass - 0.2 oz
Fresh basil leaves - 0.3 oz
Gelatin - 0.4 oz
White Chocolate - 13.2 oz
Cream - 14.1 oz
Butter - 7.1 oz
Farm fresh eggs - 2 pieces
Baking Powder - 0.2 oz
Wheat Flour - 13.1 oz

Step by Step guide

Step 1

Strawberry jelly with lemongrass. Grate the lemongrass finely, brew it in the puree with sugar and cornstarch. Blend until smooth. Freeze.

Step 2

Basil mousse. Heat the milk with basil for 10 minutes, then let it steep. Strain, add gelatin. Combine with white chocolate and gently mix with the cream.

Step 3

Shortcrust pastry. Beat the butter and sugar until light and fluffy. Add the eggs one at a time. Mix with flour and baking powder.

Step 4

In a round mold, fill with basil mousse, placing the strawberry jelly in the center. Freeze. Then place on a circle of shortcrust pastry and cover with glaze.