Yodel Recipe
strawberry / crème fraîche snow / basil micro sponge / strawberry ganache
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Ingredients
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Strawberry Crème Fraîche Snow
Basil Micro Sponge
Strawberry Ganache
Method
Strawberry Crème Fraîche Snow
Prepare the Strawberry Mixture
Puree the fresh strawberries with sugar and lemon juice until smooth. Then mix in the crème fraîche until well combined. Freeze this mixture until it reaches a snow-like consistency, scraping it with a fork every 30 minutes.
Basil Micro Sponge
Make the Basil Sponge
Blend fresh basil leaves with eggs and sugar until smooth. Add flour and baking powder, and mix until combined. Stir in milk. Pour the batter into a baking dish and bake at 180°C (350°F) for 15-20 minutes or until golden and a skewer comes out clean. Let it cool and then crumble it into small pieces.
Strawberry Ganache
Prepare the Ganache
Heat the heavy cream until just boiling, then pour it over chopped dark chocolate. Let it sit for a couple of minutes, then stir until smooth. Finally, mix in the pureed strawberries and let it cool slightly before using.
Assembly
Assemble the YODEL
In a serving dish, layer the strawberry crème fraîche snow, followed by a layer of strawberry ganache. Top with crumbled basil micro sponge and garnish with fresh basil leaves for decoration.