Strawberry & Basil Recipe

Infuse cream

Bring whole milk and heavy cream to a simmer with the packed basil leaves and granulated sugar. Remove from heat, cover, and steep for 30 minutes to infuse flavor.

Strain and heat

Strain the infused cream through a fine-mesh sieve, pressing on the basil to extract flavor. Reheat the strained liquid to a gentle simmer.

Melt chocolate and add gelatin

Place the chopped white chocolate in a bowl. Pour the hot infused cream over the white chocolate and let sit for 1 minute, then whisk until smooth. Squeeze excess water from bloomed gelatin sheets and whisk into the warm mixture until dissolved. Add salt and lemon juice and blend briefly with an immersion blender to emulsify and ensure a silky texture.

Set

Pass the namelaka through a fine sieve into a shallow container. Cool to room temperature, then refrigerate for at least 4 hours or until set but still spoonable (overnight is fine). Before plating, loosen with a spatula and refrigerate until ready to use.

Cook raspberries

Place raspberries and 40 g of the caster sugar in a saucepan over medium heat. Cook, stirring, until they break down and release juices, about 6–8 minutes.

Caramelize sugar

In a separate heavy pan, sprinkle the remaining 80 g sugar and melt over medium heat without stirring until it becomes an amber caramel. Swirl the pan gently; if crystals form, brush with a wet pastry brush to dissolve.

Combine and finish

Carefully deglaze the caramel with the raspberry purée (it will steam and may seize—stir until smooth). Add butter, invert sugar (or corn syrup), and sea salt; stir until glossy. Taste and adjust salt/sweetness.

Incorporate chocolate

Strain the caramelized raspberry mixture to remove seeds, then pour while warm over the chopped dark chocolate in a bowl. Let sit 1 minute, then stir until smooth and fully emulsified. Cool to thickened but pourable temperature. Transfer to a piping bag or small jar for plating.

Prepare strawberries

Puree the hulled strawberries with 80 g sugar, water, lemon juice, and the scraped seeds of the Madagascar vanilla bean until smooth.

Clarify (raft method)

Mix the strawberry purée with the egg white and a pinch of salt in a saucepan. Gently heat over low-medium heat, whisking occasionally, until the mixture rises and a raft forms (do not boil). As it warms, proteins will coagulate and trap particulates.

Simmer and set

Once the raft has formed, reduce heat to low and simmer gently for 8–10 minutes to firm the raft and clarify the liquid beneath.

Strain consommé

Carefully ladle the clear liquid under the raft through a fine chinois or cheesecloth into a clean container. If needed, repeat through a coffee filter for extra clarity. Warm slightly.

Finish with gelatin

Soften the bloomed gelatin in 30 ml cold water if not already. Warm a small portion of the consommé and stir in the bloomed gelatin until dissolved, then combine with the rest of the consommé. Chill until lightly set but still pourable (about 1–2 hours).

Make base

Whisk together yogurt, milk, caster sugar, lemon zest, lemon juice, and optional inulin/skim milk powder until sugar is dissolved and mixture is homogeneous. Chill the mixture thoroughly (at least 2 hours) to improve churn texture.

Churn

Freeze in an ice cream machine according to manufacturer's instructions until it reaches a soft-sorbet consistency. Transfer to a container and harden in the freezer for 1–2 hours if you prefer a firmer texture. Keep covered until plating.

Spoon or pipe a quenelle or small scoop of basil namelaka onto each dessert plate (approx. 2–3 tablespoons per serving).

Pipe a ribbon or small quenelle of caramelized framboise chocolate nearby, or create a decorative smear with a spoon.

Ladle or pour a small pool (about 60–80 ml) of the chilled strawberry consommé around and slightly over the namelaka and chocolate components. The consommé should be clear and aromatic with vanilla.

Place one small scoop (about 50 g) of yogurt sorbet on each plate, slightly offset from the namelaka so the sorbet doesn't melt into it immediately.

Garnish with halved fresh strawberries, micro basil leaves, a dusting of freeze-dried strawberry powder, and edible flowers if using. Finish with a few grains of flaky salt over the caramelized framboise chocolate to heighten flavor contrast.

Serve immediately so the sorbet remains cold and the consommé stays clear.