Happy New Year!
I’m back and ready to share with you one of the most delicious flavour combinations ever in dessert history so far (in my opinion) paired with two contrasting textures to tantalize your senses.
I was at a hypermodern restaurant earlier in 2013. Of 9 courses, a twist on a “trou normand” was the most memorable in terms of flavour combinations. They served in lollipop format a lemonade popsicle coated with a fresh basil layer frozen with liquid nitrogen (-196°C).
To recreate this flavour combination I chose to make an original desert for the holidays! Essentially, it’s a lemon mousse with a basil foam.
Here’s the recipe:
I followed Jamie Oliver’s recipe for the lemon mousse (here).
Here are a few tips though.
When the mixture is ready to pour into another container, avoid using the more liquid phase. This guarantees that the entire mousse will be light.
- 1 packs of basil
- 1/2 cup of milk or water (room temperature)
- 3 tbsp. sugar
- 2g soy lecithin
- Warm milk with basil and allow to infuse 15 minutes.
- Put basil, milk and sugar in a blender and blend until everything is smooth and homogeneous.
- Filter the liquid with a cheese clothe or sponge towel folded in four then opened.
- In another bowl, pour liquid and add soy lecithin.
- Use hand blender and blend the solution integrating as much air as possible. This should be done in batches if more than 3 portions are to be made.
- Allow the foam to settle for one minute then top over mousse.
Keep in mind that the foam will not stay up for extended periods of time so it it a last minute touch to add when everyone is ready to eat.
I hope you all enjoy this recipe. The sweetness of the mousse is balanced with the fresh and light taste of the basil.