Strawberry Jelly with Basil Mousse
Baking and Desserts • World
Description
Strawberry jelly with basil mousse
Ingredients
- Chestnut puree 10 oz
- Sugar 10 oz
- Corn Starch 0 oz
- Cocoa Powder 0 oz
- Milk 5 fl oz
- Lemongrass 0 oz
- Fresh basil leaves 0 oz
- Gelatin 0 oz
- White Chocolate 15 oz
- Cream 15 oz
- Butter 5 oz
- Farm fresh eggs 2 pieces
- Baking Powder 0 oz
- Wheat Flour 15 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.
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