Strawberry Parfait, Basil Genoise, Balsamic Glaze, Basil Oil

Strawberry Parfait, Basil Genoise, Balsamic Glaze, Basil Oil

Method
Serves 4
Strawberry Parfait

In a small pot, bring glucose and water to the boil and cook until it reaches 120°C. Once the glucose mixture is ready, add the strawberry puree then place the mix to the side. Whisk the egg yolks and sugar together until light and fluffy, then fold the strawberry mix in gently while it is still warm. Keep whisking until it has cooled down (this will take a few minutes). In a separate bowl, whisk the cream to soft peaks, then fold the cream into the strawberry mix. Pour the mix into a tray and freeze.

Basil Génoise

Preheat oven to 180°C.

Add the basil and olive oil to a blender and mix until smooth.

Place the eggs, sugar and basil oil into a mixer and whip until light and fluffy. Gently sift in the flour and fold in, making sure it is properly mixed with no lumps. Prepare a medium-sized tray lined with baking paper then pour the mix onto a flat tray so the mix is 2cm thick. Place in oven and bake for 8 minutes. Once the cake is cooked, place on a cooling rack and allow to cool.

To Serve

Cut the frozen parfait into a rectangular block approximately 10cm x 3cm, then make a sandwich using the sponge cut to the same size as the parfait. Place the sandwich on a plate and garnish with fresh strawberries and deep-fried basil leaves. Drizzle with aged balsamic and any leftover basil oil.

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