Strawberry and Basil Entremet
Recipe by Chef Sylvain - Vive la pâtisserie !
A fresh and elegant entremet combining the sweetness of strawberries with the freshness of basil. Two ladyfinger bases, a basil whipped cream, a strawberry mousse set with gelatin and a neutral glaze tinted green, decorated with fresh strawberries and basil leaves.
HardFrenchServes 8
Printable version with shopping checklist
Source Video
2h 2m
Prep
1h 20m
Cook
24m
Cleanup
3h 46m
Total
Cost Breakdown
Total cost:$19.40
Per serving:$2.43
Critical Success Points
- • Prepare the strawberry syrup
- • Baking and precise cutting of the ladyfingers
- • Infusion and cooling of the basil cream
- • Complete dissolution of gelatin in the strawberry purée
- • Making the Italian meringue (syrup temperature)
- • Layer assembly and intermediate freezing
- • Glazing and caramelizing the surface
Safety Warnings
- • The boiling syrup reaches 100 °C – handle with care.
- • The syrup for the meringue reaches 115 °C – avoid burns.
- • Use the torch in a well‑ventilated area and away from flammable materials.
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