Basil bavarois

I think I fell in love with food when I ate my first bavarois. This version is divine, I just love basil in desserts.

Prepare 2 bunches of basil by removing the leaves and blitz with 200ml of water and 200g of sugar. Leave this to rain through muslin while you start on the base.

In a bowl, whisk 2 large egg yolks with 100g of caster sugar, meanwhile, have a pan with 250ml of milk and 125ml of double cream on a low heat and pop a vanilla pod into the pan. As this comes to the boil, pour half over the egg and sugar mix, whisking all the time. Continue to heat the milk and cream mix and then add the egg mix into the pan and heat to 85C all the time stirring.

Strain this mix and add in 3 (soaked and drained) gelatine leaves, fold in and then add the basil puree and as it starts to set, fold in 100ml whipped cream.

Add this to your dishes and allow to set for 2-3 hours, serve with strawberries, or frankly, on its own or with a dollop of cream.

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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