Lemon Basil Cream
I am addicted to vanilla. Let’s just come clean. I love the Heilala vanilla so much I just about use it in everything. So as I thought about this (and what a one trick pony I am!) I decided to do a dessert that is vanilla free. I’m not saying it wouldn’t be better WITH vanilla, but I left it out...and it is completely delicious. If I say so myself.
The basil idea is inspired by Antonio Bachour who I have never met, and am not likely to meet, but he is a pastry demi-god and I follow him on Instagram. He would probably be very gracious about my terrible rendering of his idea...but although it is not in his league of beautifulness (is that even a word?) it tastes good. I have used it both in the tart, and also on top of the Raspberry Jelly if you are wondering what this image depicts.
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- 4 eggs
- 150 Grams golden caster sugar
- 150 Grams fresh lemon juice
- 10 Drops doTERRA lemon oil BUY
- 2 zest lemons, finely grated
- 150 Grams butter, cubed
- a few fresh leaves of (no stalks) basil
- 2 Tablespoons powdered gelatin, softened in cold water
Place eggs, sugar, lemon juice and zest into the Thermomix bowl and cook 8 min/80°C/Butterfly/speed 4
Add the oil and gelatin mixture and continue to blend 10 min/Butterfly/speed 4 with no heat. The bowl should cool to around 40°C before you continue.
Remove the Butterfly. Add the basil leaves and blend 20 sec/speed 8.
Add the butter piece by piece through the hole in the lid, blending each piece in 10 sec/speed 4.
Cool this mixture as much as you can before proceeding with the tart recipe. It will set, but can be stirred to a workable consistency.
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