A small yet delicious dessert for spring!
Hello dear readers,
This is a perfect little dessert for spring! You will love the fragrance of the basil oil paired with strawberries, the richness of the shortbread biscuits and silky Chantilly cream. I made this for my family and they loved it, I hope you do too!
Ingredients for 4 persons (small servings)
Shortbread biscuits:
- 60g (1/4 cup) butter, softened;
- 40-50g (1/4 cup) sugar;
- 1 egg yolk;
- A splash of vanilla extract;
- A splash of orange blossom extract;
- A pinch of salt;
- 100g (1/2 cup + 2 tbsp) flour.
Procedure:
Preheat oven at 200C° (392 F).
With a hand mixer, mix softened butter and sugar, until a paste forms.
Add the egg yolk, vanilla, orange blossom, salt and mix with a spatula. Gently add in flour.
Knead by hand until a dough forms and let it rest in the fridge for at least 30 minutes.
Dust a flat surface with flour and your rolling pin as well. Roll out your dough to a height of 5 mm (0,2 inches).
With a small glass (shot glass ideally), circle your dough to form small circles (diameter 3 cm, 1 inch).
Cook your biscuits for less than 10 minutes. They are cooked once the edges brown.
Basil oil:
- 20g (a bunch) basil;
- 40g (a bit less than 3 tbsp) neutral oil (I used rapeseed).
Procedure:
Bring water to a boil.
Boil the basil for 30 seconds.
Immediately soak the basil in an ice bath.
Squeeze the water out of the basil and add in a blender with oil.
Blend slowly and do not overbeat.
Strain the mixture to extract the oil.
Chantilly cream:
- 125 ml (1/2 cup) heavy cream;
- 10g (3 heaping tsp) confectioners sugar.
Procedure:
Refrigerate your mixing bowl, heavy cream and utensils you will use to whip the cream (it will help to create the Chantilly).
Whip the heavy cream with a stand mixer on high speed and gradually add sugar. The Chantilly cream will be done once the mixture thickens and and you make peaks with the mixer.
Enjoy!
Audrey
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