Early season strawberries, raspberry tuile and wild basil gelée recipe
- Cuisine: French
- Prep Time: 30 min(s)
- Cook Time: 10 min(s)
- Serves 10
A refreshing strawberry dessert. Use the best-quality strawberries you can find.
Standing time: 1 hour
Chilling time: 3 hours
Level of difficulty: Medium
Planning ahead: Make the jelly a day in advance.
Ingredients1.4kg strawberries, cut into quarters
60g white sugar, to taste
For the coulis
50g white sugar, to taste
For the sorbet
Dash of lemon juice
200g caster sugar
For the tuile
170g demerara sugar
170g caster sugar
150g plain flour
170g raspberry purée
170g unsalted butter, melted, cooled
4g red food colouring
For the basil gelée
60g caster sugar
4 pinches sea salt
4 whole black peppercorns
8 gelatine leaves, softened in cold water, drained
18 basil leaves, finely chopped
8 mint leaves, finely chopped
PreparationCombine strawberries and sugar. Set aside.
To make coulis, process together strawberries and sugar, until combined. Press through a fine sieve to remove pips. Refrigerate until needed.
To make sorbet, place strawberries and lemon juice in a bowl and sprinkle with caster sugar. Stir and stand at room temperature for 30 minutes, to macerate. Process until liquid, then use back of a ladle to press through a fine stainless steel sieve. Pour mixture into a sorbet/ice-cream machine and churn for 20–30 minutes, according to manufacturer’s instructions, until frozen. Freeze until ready to serve.
To make tuile, preheat oven to 165°C. Combine dry ingredients. Add raspberry purée and stir with a spatula, until smooth. Add butter and beat until incorporated. Stir in food colouring. Spread 200g of mixture over a silicone baking mat. Bake for 5–7 minutes. Cool for 5-6 minutes, then cut into shapes. Return to oven for a short time, to heat and make pliable, then form into shapes. Cool.
To make basil gelée, combine water, sugar, salt and peppercorns in a medium saucepan on high heat. Bring to boil. Remove from heat and stand for 1 hour, to allow flavours to infuse. Pass mixture through a fine sieve. Add gelatine and return to heat, until dissolved. Cool until ‘oily’. Stir in chopped herbs, until evenly distributed. Pour into a shallow container and refrigerate for 3–4 hours or overnight.
Divide coulis between 10 serving plates. Top with sugared strawberries. Cut basil gelée into 2cm pieces and place five pieces on each plate. Top fruit with a scoop of sorbet and piece of tuile. Serve.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
If you enjoyed this Early season strawberries, raspberry tuile and wild basil gelée recipe then browse more French recipes, dessert recipes, the very hungry frenchman recipes, baking recipes, prepare ingredients in advance recipes, egg-free recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 470 French Restaurants.
|2.||Morning Star Estate||Mt Eliza|
|3.||Breizoz French Creperies||Williamstown|
|5.||Le Provencal||South Hobart|
|7.||Arc of Iris||Margaret River|
|8.||The Loose Box||Mundaring|
|9.||Petaluma's Bridgewater Mill||Bridgewater|
|10.||Penfolds Magill Estate Restaurant||Magill|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
If you can not find a malagueta chilli (a popular addition to many Brazilian dishes) you can substitute with other hot chillies such as jalapeno or add a few drops of Tabasco.
A cross between the blackberry and raspberry. It can be quite tart, so needs plenty of sugar when used in desserts.