Herb Cream
Artisan
Restaurateur
Ingredients
325 g Water
75 g Caster sugar
27 g SOSA Gelcrem Cold
QS Basil
5 g Lemon juice
Blanch the basil in boiling water for a few seconds so that it retains its chlorophyll, then cover the leaves in ice water.
Use the sugar and water to make a syrup, then leave to cool.
Once it has cooled down, mix the syrup, Gelcrem Cold, as many basil leaves you want to suit your taste and the lemon juice using an immersion blender.
Chef’s tip
Philippe Givre
Chef’s tip
Philippe Givre
It is possible to use all kinds of different herbs for this recipe.