Strawberry, Lime and Basil Mousse

Serves 6

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,

to serve


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.