Basil crème
By first blanching the basil, it retains its lovely colour making the crème a bright shade of green that will not turn brown. Makes 1450g.
đ˝ď¸ Makes 1450
Ingredients
| 3 bunches | basil | |
| 1 litre | sunflower oil | |
| 100 ml | egg whites | |
| 2 tbsp | 30 ml | sushi vinegar |
| 200 g | yoghurt |
Instructions
- Blanch the basil in boiling water for a few seconds.
- Cool back immediately in ice water. Squeeze the water from the basil and chop coarsely.
- Finely blend the basil and oil in a thermo blender at 37°C.
- Drain the mixture in a cloth and allow it to cool completely.
- Mix the egg whites, sushi vinegar, and yoghurt together in a measuring jug and add the basil oil as you would for a mayonnaise preparation. Use a hand-held blender to emulsify the mixture.
- The exact amount of oil that is required is dependent on the egg white. Add more or less as needed. Keep the final serving suggestion in mind during preparation.
Serving suggestions:
- As a flavour enhancer in a number of different dishes.
- As part of a cold starter with salmon.
- In a modern adaptation of a Caprese salad.
- As an amuse-bouche with steak tartare.