Cream of Thai basil

Name: Cream of Thai basil
Ingredients: 350 g Cream; 84 g Egg yolk; 63 g Fine sugar; 6 g Gelatin; 20 g fresh Thai basil; rectangular white chocolate cups; 10 g Butter

Pour the cream into rectangular white chocolate cups for a beautiful presentation.

Ingredients

350gCream

84gEgg yolk

63gFine sugar

6gGelatin

20gfresh Thai basil

rectangular white chocolate cups

10gButter

Preparation

Take about 5 grams of Thai basil and cut it into fine julienne. Set aside.
Gently heat the cream, butter, and the rest of the Thai basil and let it infuse over low heat. Strain the mixture. Let it cool, then mix with the egg yolk and sugar and heat to 85°C (using a thermoblender or whisking over low heat) until nicely thickened. Add the soaked gelatin, cool down (preferably on ice), and finally fold in the julienne of basil. Pour into the chocolate cups and let set.