ADVERTISEMENT

Early season strawberries, raspberry tuile and wild basil gelée recipe

Created by

  Print    Enlarge text

Rate this 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.

Ingredients

1.4kg strawberries, cut into quarters
60g white sugar, to taste

For the coulis
1kg strawberries
50g white sugar, to taste

For the sorbet
1.2kg strawberries
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
760ml water
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
View conversion table

Preparation

Combine 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.

French Restaurants

Displaying 10 of 470 French Restaurants.

  Restaurant Book Online Suburb
1. Perrins Restaurant
Glen Iris
2. Morning Star Estate   Mt Eliza
3. Breizoz French Creperies   Williamstown
4. LA Chaumiere   Darwin
5. Le Provencal   South Hobart
6. Lebrina   New Town
7. Arc of Iris   Margaret River
8. The Loose Box   Mundaring
9. Petaluma's Bridgewater Mill   Bridgewater
10. Penfolds Magill Estate Restaurant   Magill

View all French restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Malagueta chillis

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.

Glossary

More

Loganberry

A cross between the blackberry and raspberry. It can be quite tart, so needs plenty of sugar when used in desserts.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT