Strawberry, Lime and Basil Mousse
Strawberry, lime and basil are made for each other. The clean, grassy flavour of the basil cuts through the sweetness of the strawberries and the lime lifts this mousse into the realm of the angels. It is a perfect dessert to serve on a hot summer night.
80 g caster sugar
1/2 cup basil, finely chopped
5 g powdered gelatine
150 ml lime juice (about 3 to 4 limes)
375 ml cream
375 g strawberries, washed, hulled, sliced
1 layer of sponge cake, cut to fit the base
of terrine/loaf tin
150 g Bitton Strawberry and Vanilla Jam
A few extra basil leaves, finely shredded,
Place a small saucepan over a low heat, add the sugar along with 4 ½
tablespoons of water. Stir until the sugar dissolves. Increase the heat and
bring to the boil. Remove the sugar syrup from the heat, add the basil
and set aside to cool.
Place the gelatine in a bowl, add 1½ tablespoons of boiling water. Stir until
the gelatine dissolves. Add the lime juice, then combine with the cooled basil
and sugar syrup. Beat the cream until soft peaks form and fold into the basil
mixture. Line a terrine or loaf tin with plastic wrap, bringing it up over the
sides of the tin. Place a layer of sliced strawberries to cover the base of the tin.
Pour in the basil and cream mixture, smooth the top. Shake the tin slightly
to dispel any air bubbles. Top with another layer of sliced strawberries.
Gently place the sponge cake on the strawberries. Fold over excess plastic
wrap and refrigerate for 4 hours or until set.
To serve, dip the terrine very briefly into warm water and turn out onto
a flat plate. With a sharp knife dipped in hot water, slice the terrine into
even slices. Place each slice on a serving plate. Combine the remaining
strawberries, basil, Strawberry and Vanilla Jam or other strawberry jam
and serve alongside the mousse.