Strawberry Basil

STRAWBERRY BASIL COMPOTE
Puree Strawberry 300g
Castor Sugar 100g
Gelatine 13g
Water 52g
Frozen Strawberry IQF 130g
Basil Leaf 8g

VANILLA CREAM
Milk 150g
Whipping Cream 120g
Vanilla Pod 1 pc
Egg Yolk 120g
Sugar 90g
Gelatin 10g
Italian Meringue 120g
Cold Water 40g
Whipped Cream 135g
Lime Juice and Zest 2g

STRAWBERRY PAIN DE GENES
IRCA Marzipan 500g
Whole Eggs 250g
Cake flour 50g
Melted Butter 120g
Frozen Strawberry 100g

ALMOND CRUST
Icing Sugar 80g
Unsalted Butter 110g
Eggs 40g
Ground Almond 40g
Cake Flour 200g

ALMOND CURST TART
Almond Crust 400g
Unsalted Butter 140g

Strawberry Basil Compote
Wash the basil leaf and dry it with kitchen towel. Infuse the basil and strawberry puree overnight. Warm the puree with sugar to 45°C to dissolve all sugar. While warm, pour to IQF and add in gelatin solution.

Vanilla Cream
Mixture and continue cook until 83°C. Wait cool down, fold in Italian meringue, lime zest and lime juice. Lastly, fold in whipped cream and gelatin solution.

Strawberry Pain de Genes
Blend all ingredient well and whisk it till fluffy. Spread on the tray and sprinkle frozen small cube of strawberries. Bake at 170ºC for 12 minutes.

Almond Crust
Sieved all dry ingredients together, add in cold butter and mix until sandy. Lastly add in the flour and mix well. Bake with 160ºC for approximately 20 min. Reserve to use.

Almond Curst Tart
Crush the baked short crust with rolling pin and paddle. Mix well with the melted butter. Press into the ring and bake for 170ºC for 10 min. Cool down and keep in freezer.