/ / Strawberry-basil tiramisu recipe

Strawberry-basil tiramisu recipe

Summer cake "Strawberry-basil tiramisu"The season of strawberries is in full swing and I offer to your attention the following recipe full of flavor, vitamins, freshness and taste. The desette is made of strawberry mousse with Mascarpone cheese, whipped cream and fresh basil leaves with lemon, and Savoyardi biscuit biscuits. It turns out that basil is perfectly combined with a strawberry in a sweet version. How many did not cook with this fragrant herb, but more recently learned that basil is a wonderful ingredient in desserts. It's one thing to learn, another to try. And I was satisfied with the result. Basil in a sweet version is very similar to mint. Now I put it in desserts and in the main menu. And now let's proceed to consider my next fantasy on the topic of desserts. All good mood and, as always, I expect your feedback!

Ingredients:
  • Strawberry 500 g
  • Salt 1 pinch
  • Cream 100 ml
  • Eggs chicken 4 pcs.
  • Cheese Mascarpone 300 g
  • Gelatin 12 plate
  • Sugar 240 g
  • 2 tablespoons lemon juice. L.
  • Sugar 2 tbsp. L.
  • 2 tablespoons lemon juice. L.
  • Basil fresh green 10 g
  • Strawberry smoothie 20 ml
  • Syrup of elderberry flowers 30 ml
  • Liqueur lemon 40 ml
  • Strawberry 50g
  • Cream 150 ml
  • Basil green fresh 1 sprig
Instructions
  • Step 1 Prepare the ingredients: Strawberries, basil leaves, Mascarpone cheese, 2 lemons for juice, lemon liqueur, sugar, cream, eggs, gelatin plates, Savoyardi biscuits or Ladies fingers about 11 cm long.
  • Step 2 Clear the leaves of strawberries and cut into halves.
  • Step 3 Add 80 g of sugar and lemon juice.
  • Step 4 We rub the strawberry blender.
  • Step 5 Mix the liqueur with syrup in a separate bowl.
  • Step 6 Add the strawberry puree there. We mix it.
  • Step 7 Pre-soaked gelatin in plates inCold water for 5 minutes, squeeze and brew in the oven at a temperature of 60 ° C. Immediately in the gelatin we pour in 3 tbsp. L. Strawberry puree, stir and at the same time pour a thin trickle this gelatin in all puree, while intensively interfering. We stir for at least 2 more minutes. We'll take it in the fridge for 15-20 minutes to get a little grip.
  • Step 8 Separate the yolks from the proteins.
  • Step 9 Whisk yolks with 80 grams of sugar for about 5 minutes in a light, thick mass.
  • Step 10 Mascarpone is a strawberry puree.
  • Step 11 Yolks are poured into mascarpone - this is a strawberry cream.
  • Step 12 Whisk into persistent cream peaks.
  • Step 13 And we will intervene them in a strawberry cream, only a whisk.
  • Step 14 Whisk the proteins into a thick foam. Spoon sugar and continue whisking for another 5 minutes.
  • Step 15 Add the proteins to the cream. We only interfere in one direction by moving from the bottom up. Cream should look like this consistency.
  • Step 16 Cut the cookie from one end to 1.5 cm so that it can stand.
  • Step 17 For 2 seconds we dip the biscuit into the syrup, only from the side that will be adjacent to the cream.
  • Step 18 Lay out the cookie standing on the ring-shaped ring.
  • Step 19 Pour half of the cream. The rest of the cookies are broken into pieces, just dipped into syrup and spread out from above.
  • Step 20 Pour the rest of the cream. We put it away in the refrigerator.
  • Step 21 Let's boil the lemon juice with 2 tbsp. L. Sahara. We'll take it from the fire. Add the sliced ​​basil and mash it with a blender.
  • Step 22 Remove the form from the refrigerator and pour the hot basil with spoons on the surface. We clean in the refrigerator for 6 hours.
  • Step 23 Whisk the cream (step 12). Fill the culinary bag with a nozzle and decorate at will. We cut the strawberries into plates and lay out as desired.
  • Step 24 At the very middle, put one cut strawberry and decorate with small basil leaves. We release the form from the ring. Immediately served on the table. Bon Appetit!
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