- 1 kg strawberries
- 50 g sugar
- juice of ½ lemon
Wash and hull the strawberries, use a fork to crush them while mixing the sugar and lemon juice.
Fill the little pots up to 2/3 of their height.
Put them in the refrigerator.
Basil burnt cream
- 500 g milk
- 500 g light cream
- 240 g or 12 egg yolks
- 250 g caster sugar
- 1 bunch of fresh basil
- 8 g or 4 sheets of gelatine
The gelatine should have been previously immersed in cold water.
Boil up the milk and cream, let the basil leaves infuse for 20 minutes, mixing and straining as necessary.
Beat the eggs and sugar together, pour the mixture into the milk that will have been reheated, and cook the whole at 82ºC, stirring regularly to make an English cream.
Wring out gelatine and put it directly into the hot cream and mix in.
Let it rest for 30 minutes and then pour the preparation into the pots.
Store the pots in your refrigerator and garnish with some pieces of red fruit. Embellish with a little biscuit or macaroon bought from your Relais Desserts confectioner.
Boasting a patisserie with a modern design and a comfortable, intimate Chocolaterie/Tea Salon, the Cassel establishment caters to the desires of anyone with a sweet tooth. With its two collections, « Spring-Summer » and « Autumn-Winter », Frédéric Cassel revisits the great classics and creates [...]Read more