Jun 04 2026
RestaurantsBOTANISTStrawberries And Basil Recipe

Strawberries And Basil Recipe

Inspired by BOTANIST
Time3h
Serves8

caramelized white chocolate cremeux, citrus cake, strawberry granite, basil ice cream

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Citrus Cake

Caramelized White Chocolate Cremeux

Basil Ice Cream

Method

Citrus Cake

  1. 1

    Prepare the batter

    Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat the eggs, melted butter, orange zest, and lemon juice. Combine wet and dry ingredients until just mixed.

  2. 2

    Bake the cake

    Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool before removing from the pan.

Caramelized White Chocolate Cremeux

  1. 3

    Caramelize the chocolate

    Preheat the oven to 350°F (175°C). Spread white chocolate in an even layer on a baking sheet and bake for 10-15 minutes, stirring every 5 minutes until golden brown.

  2. 4

    Make the cremeux

    In a saucepan, combine heavy cream and caramelized white chocolate until melted. In a bowl, whisk egg yolks and sugar until pale. Gradually add the warm chocolate mixture to the yolks, whisking constantly. Strain and mix in vanilla extract. Pour into molds and refrigerate until set.

Strawberry Granite

  1. 5

    Prepare the granite

    In a bowl, mix pureed strawberries, sugar, and lemon juice. Pour into a shallow dish and freeze. Scrape with a fork every 30 minutes until fluffy.

Basil Ice Cream

  1. 6

    Infuse the cream

    In a saucepan, combine heavy cream, milk, and basil leaves. Heat until just boiling, then remove from heat and let steep for 30 minutes.

  2. 7

    Make the ice cream base

    Whisk egg yolks and sugar until pale. Gradually add the warm cream mixture to the yolks, whisking constantly. Strain and chill in the refrigerator. Churn in an ice cream maker according to the manufacturer's instructions.

More from BOTANIST