Strawberries With Hibiscus Gelée, White Chocolate Basil Cream, And Lime Mousse Recipe by Marmousse
Cooking Instructions 1 For the white chocolate basil cream: Bring the heavy cream to a boil, add the basil leaves, and let steep for 15 minutes. Strain and pour over the roughly chopped white chocolate. Stir until smooth and pour into the bottom of serving glasses. Chill in the refrigerator until set. 2 For the hibiscus gelée: Bring the water and sugar to a boil in a saucepan to make a syrup. Add the dried hibiscus flowers and let steep for 1 hour. Strain, then add the gelatin (previously soaked in cold water and squeezed out). Stir to combine. 3 Dice the strawberries into small pieces and divide them among the glasses on top of the white chocolate cream. Pour the hibiscus gelée over the strawberries to cover them. Chill in the refrigerator until set. 4 For the lime mousse: Place the egg, sugar, lime juice, and lime zest in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and mix in the cold butter. Beat with an electric mixer. Add the cold heavy cream to the lime mixture, mix, and strain. Pour the mixture into a whipped cream siphon, charge with one gas cartridge, shake well, and refrigerate for at least 2 hours. 5 Just before serving, top the glasses with the lime mousse and garnish with basil leaves. 1 For the white chocolate basil cream: Bring the heavy cream to a boil, add the basil leaves, and let steep for 15 minutes. Strain and pour over the roughly chopped white chocolate. Stir until smooth and pour into the bottom of serving glasses. Chill in the refrigerator until set. 1 For the white chocolate basil cream: Bring the heavy cream to a boil, add the basil leaves, and let steep for 15 minutes. Strain and pour over the roughly chopped white chocolate. Stir until smooth and pour into the bottom of serving glasses. Chill in the refrigerator until set. 2 For the hibiscus gelée: Bring the water and sugar to a boil in a saucepan to make a syrup. Add the dried hibiscus flowers and let steep for 1 hour. Strain, then add the gelatin (previously soaked in cold water and squeezed out). Stir to combine. 2 For the hibiscus gelée: Bring the water and sugar to a boil in a saucepan to make a syrup. Add the dried hibiscus flowers and let steep for 1 hour. Strain, then add the gelatin (previously soaked in cold water and squeezed out). Stir to combine. 3 Dice the strawberries into small pieces and divide them among the glasses on top of the white chocolate cream. Pour the hibiscus gelée over the strawberries to cover them. Chill in the refrigerator until set. 3 Dice the strawberries into small pieces and divide them among the glasses on top of the white chocolate cream. Pour the hibiscus gelée over the strawberries to cover them. Chill in the refrigerator until set. 4 For the lime mousse: Place the egg, sugar, lime juice, and lime zest in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and mix in the cold butter. Beat with an electric mixer. Add the cold heavy cream to the lime mixture, mix, and strain. Pour the mixture into a whipped cream siphon, charge with one gas cartridge, shake well, and refrigerate for at least 2 hours. 4 For the lime mousse: Place the egg, sugar, lime juice, and lime zest in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and mix in the cold butter. Beat with an electric mixer. Add the cold heavy cream to the lime mixture, mix, and strain. Pour the mixture into a whipped cream siphon, charge with one gas cartridge, shake well, and refrigerate for at least 2 hours. 5 Just before serving, top the glasses with the lime mousse and garnish with basil leaves. 5 Just before serving, top the glasses with the lime mousse and garnish with basil leaves. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Afritada Giuliana’s Homemade Buco Pie Cherry Nut Cake Cheesy Shepherd's Pie Juicy Crack Pork Chicken Afritada Giuliana’s Homemade Buco Pie Cherry Nut Cake Cheesy Shepherd's Pie Juicy Crack Pork Khobani ki chutni 😋 Southern Fried Chicken Strips ☆~♤ Aloo Palak ♤~☆ Banana Whole in wet fried beef Chocolate peanut butter pie Sweet potatoes fritters Eggless chocolate cake Cheesy veg macronies Chana chaat 🥰 🥰 Garlic and lemon prawn wraps Khobani ki chutni 😋 Southern Fried Chicken Strips ☆~♤ Aloo Palak ♤~☆ Banana Whole in wet fried beef Chocolate peanut butter pie Sweet potatoes fritters Eggless chocolate cake Cheesy veg macronies Chana chaat 🥰 🥰 Garlic and lemon prawn wraps