How to make Basil White Chocolate Mousse with Balsamic Strawbe -
Basil flavoured white chocolate mousse served topped with strawberries stewed with balsamic vinegar.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : White chocolate (सफेद चॉकलेट), Fresh basil leaves (ताज़े बेसिल के पत्ते )
Cuisine : Fusion
Course : Desserts
For more recipes related to Basil White Chocolate Mousse with Balsamic Strawbe checkout White Chocolate Mousse with Stewed Strawberries, Truffles, White Chocolate Cheesecake Shots, Easter Eggs . You can also find more Desserts recipes like Chocolate Mud Cake Peach Crumble Vanilla Cake Sponge Strawberry Coconut Bars
Basil White Chocolate Mousse with Balsamic Strawbe Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 51-60 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Basil White Chocolate Mousse with Balsamic Strawbe Recipe
White chocolate chopped ¾ cup
Fresh basil leaves 10-12 + for garnishing
Balsamic vinegar 1-2 teaspoons
Strawberries fresh 7-8
Fresh cream ½ cup
Castor sugar (caster sugar) ½ cup
Whipped cream 1 cup
Method
Step 1
Heat fresh cream in a non-stick pan till it comes to a boil.
Step 2
Add basil leaves and mix well. Cook for 1 minute and switch off heat. Transfer into a bowl, cover with a cling wrap and set aside.
Step 3
Roughly chop strawberries and heat in another non-stick pan. Add sugar, mix well and cook till strawberries are soft and pulpy.
Step 4
Add balsamic vinegar, mix and switch off heat.
Step 5
Remove cling wrap and discard basil leaves from the cream. Reheat the cream in a microwave for 10-15 seconds.
Step 6
Add chocolate to hot cream and mix till well blended. Fold in whipped cream and mix well.
Step 7
Pour this mixture into individual glasses and refrigerate for 30-45 minutes.
Step 8
Top the mousse with balsamic strawberries and garnish each glass with a basil leaf. Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
