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Strawberry and Basil Entremet
A fresh and elegant entremet combining the sweetness of strawberries with the freshness of basil. Two ladyfinger bases, a basil whipped cream, a strawberry mousse set with gelatin and a neutral glaze tinted green, decorated with fresh strawberries and basil leaves.
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Cost Breakdown
Critical Success Points
- • Prepare the strawberry syrup
- • Baking and precise cutting of the ladyfingers
- • Infusion and cooling of the basil cream
- • Complete dissolution of gelatin in the strawberry purée
- • Making the Italian meringue (syrup temperature)
- • Layer assembly and intermediate freezing
- • Glazing and caramelizing the surface
Safety Warnings
- • The boiling syrup reaches 100 °C – handle with care.
- • The syrup for the meringue reaches 115 °C – avoid burns.
- • Use the torch in a well‑ventilated area and away from flammable materials.
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