Côté Mas - Luxe Rural

Basil-infused strawberries with chantilly mascarpone

Basil-infused strawberries with chantilly mascarpone

Ingrédients

Serves 4-5 people

SWISS MERINGUE

  • 200g white sugar
  • 100g egg whites

LEMON BASIL CREAM

  • 2 eggs
  • 90g whitesugar
  • 90g lemon juice
  • 10 basil leaves
  • 110g room temperaturebutter
  • 1 gelatin sheet

CHANTILLY MASCARPONE

  • 100g heavy whipping cream
  • 100g mascarpone
  • 20g confectioner’s sugar

BASIL INFUSED STRAWBERRIES

  • 10 basil leaves
  • 500g strawberries
  • 100g water
  • 100g sugar

 

 

Direction

SWISS MERINGUE

  1. Combine the egg whites and sugar in a bowl.
  2. Heat the mixture in a bain-marie (double-boiler) until it reaches40°C, stirring the whites so that they do not cook.
  3. Beat the meringue with a mixer until it is firm.
    Tip: Taste the meringue; if you no longer taste the grains of sugar, it’sready
  4. Pipe the meringue with a pastry bag (preferably use a 6-diameterpiping nozzle) making small thin sticks on a baking sheet coveredwith parchment paper.
  5. Dry the meringue sticks in the oven for 1 hour at 100°C with theoven door ajar to let the moisture escape. Tip: to remove them from the sheet after baking, use a spatula toavoid breakage.

LEMON BASIL CREAMCRÉMEUX CITRON BASILIC

  1. Place the gelatin sheet in cold water for ten minutes to soften it.
  2. Mix the basil and lemon together.
  3. Beat the eggs and the sugar, add the basil and lemon juice mix
  4. Cook the mixture in a saucepan, stirring constantly. When themixture has reached 85°C, take it off the heat and add the gelatin andmix.
  5. Place the mixture in a dish in a thin layer to bring down thetemperature. When the mixture reaches 35°C, mix it with the butter.
  6. Place plastic film over the mixture (ensuring the film comes incontact with the mixture) and store in the fridge.

 

CHANTILLY MASCARPONE

  1. Beat all the ingredients together with a mixer until the texture is firm.
  2. Put in a pastry bag fitted with a large nozzle.
  3. Reserve in the fridge.

BASIL INFUSED STRAWBERRIES

  1. Chop the basil.
  2. Make a syrup by bringing the sugar and water to a boil.
  3. When the syrup is lukewarm, add the basil to infuse the syrup.
  4. Wash and cut 400g of strawberries into small 5-6 mm cubes.
  5. Add the syrup to the strawberries
  6. Reserve in the fridge.

DESSERT ASSEMBLY

  1. Place a 5-6cm diameter circle (i.e. a biscuit cutter) on a plate.
  2. Place the strawberries on the bottom of the circle.
  3. Add a little bit of strawberry juice on the top.
  4. Pipe small dots of cream and whipped cream on the strawberries
  5. Remove the circle
  6. Place a few sticks of meringue on the strawberries
  7. Decorate with a few slices of strawberries and small basil leaves; Enjoy!
Full recipe