Strawberry Jelly with Saffron and Basil
Didier Clément, Grand Hôtel du Lion d'Or, France. Flavors of the Loire Valley.
⏱️ Prep: 30 min🍳 Cook: 5 min
Ingredients
| 300 g | strawberries |
| 2 | branches of basil |
| 1 liter | water |
| 143 g | sugar (1:7) |
| 1 | vanilla bean |
| 2 g | saffron threads |
| 1 | peel of lemon |
| 1 | peel of orange |
| 2 | grindings of pepper |
| 6 | sheets of gelatin |
| 4 | scoops of vanilla ice cream |
| — | basil leaves or saffron threads |
Instructions
Flavors of the Loire Valley Total time: 15 to 30 minutes Preparation time: 30 minutes Cooking time: 5 minutes Waiting time: 24 hours Difficulty: Easy
Chef's Note France's Sologne region is both a conservatory and a research location for new varieties of strawberries. They enliven this meal with their cool, fresh, juicy qualities and are enhanced with a Mediterranean note of basil, a surprising touch in this sparkling jelly.
Method
- Make a syrup with the boiling water and sugar. Infuse the vanilla bean, saffron, pepper and orange and lemon peels. Add the gelatin.
- Halve the strawberries. Place them in glass dessert coupes with a few small basil leaves.
- Remove the vanilla bean and citrus peels from the syrup. Pour the completely cooled syrup over the strawberries.
- Refrigerate for 24 hours to set.
Presentation
- Before serving, place a scoop of vanilla ice cream on top of the jelly.
- Decorate with basil leaves or a thread of saffron.