Duo Basil Entremet

Ingredients

• 400 ml double dairy cream • 4 gelatin leaves • 180 g white chocolate • 40 g fresh basil leaves plus extra small leaves to garnish • 2 eggs • 60 g castor sugar • chocolate sponge • chia seeds

Method

Soak the chia seeds in water and separately put the gelatin leaves into a bowl and cover with hot water. Stir until the gelatin completely dissolves. Next, take half the double cream, white chocolate and gently heat, stirring occasionally, until the chocolate melts. Take off the heat and leave the mixture to infuse for about 10 minutes. In a separate bowl, mix the basil puree and balance half of the cream.

In a separate bowl, whisk together the eggs and sugar until thick. Strain the basil mixture into the egg bowl, then pour half the gelatin water and the other gelatin to the chocolate. Beat both the mixtures separately, quickly, and line one after another followed by the chocolate sponge in a cylindrical mould and allow it to rest and set. Once set, cut this into halves and garnish with the soaked chia seeds and some fresh basil. Optionally passionfruit coulis also works wonderfully with this dessert.

Serve chilled.