Basil Blueberry Mousse Tart
Basil Blueberry Mousse Tart
Basil & blueberry mousse tart
[yasr_visitor_votes]
1 hourIt will take
6-8People
Recipe byCatherine Fulvio
Visitors to my cookery school are always surprised to see me using basil with fruit and desserts. It’s so delicious with fruit – sometimes I make a syrup of sugar and water and add fresh basil and blend, then I drizzle over fresh fruit. All I can say is yum with a capital Y! Here, the basil and blueberries are wonderful together and this dessert is easy and looks so pretty as well.
Ingredients
- For the biscuit base:
- 3 large basil leaves
- 100g melted butter
- 120g digestive biscuits
- ¼ tsp ground cinnamon
- For the mousse:
- 1 large sprig basil
- 200g blueberries
- 60g caster sugar
- 100ml lightly whipped cream
- 150ml Greek style natural yoghurt
- 200ml low fat soft cream cheese
- 4 tbsp. sifted icing sugar
- ½ tsp ground cinnamon
- ½ lemon, zest and juice
- Basil leaves, for decorating
- Blueberries, to decorate
Preparation
To make the biscuit base, brush a 22cm loose base flan tin with melted butter. Place the biscuits, basil leaves, cinnamon into a food processor and blend until smooth. Add enough melted butter to coat the biscuit mix and that the crumbs bind together. Spoon them into the flan tin and spread out evenly, patting down neatly. Place in the fridge to set for at least one hour.
To make the mousse filling, place the blueberries, sugar, lemon zest, juice and basil sprig into a medium saucepan and simmer over a low heat for about 10 minutes. Remove from the heat and allow to cool completely. Remove the basil sprig.
Place the berry mix in the blender and puree until smooth.
To make the mousse, combine the whipped cream, cream cheese, natural yoghurt and cinnamon lightly in a large bowl and add the sifted icing sugar. Fold the puree fruit with the cream yoghurt mixture.
Spoon the filling into the biscuit base shell which is still in the flan tin and transfer to the fridge to set for at least 7 hours or preferable overnight.
Carefully remove the tart from the flan tin, slide it onto a pretty plate or cake stand and then decorate with basil leaves and blueberries.
Tip: Add 2 medium sprigs of rosemary when poaching berries for a delicious result.
Basil nectarines summer salad
[yasr_visitor_votes]
1 hourIt will take
5People
Recipe byCatherine Fulvio
Big recipe with big flavours! The combination of the sweet roasted nectarines with the peppery rocket and the aromatic basil is really flavourful. Add in sweet and salty pancetta wrapped chicken and the only words you will hear are “more please”!
Ingredients
- For the dressing:
- 6 large basil leaves
- 100ml rapeseed oil
- 1 clove garlic
- 1 lemon, juice only
- ½ tsp honey
- Salt and freshly ground black pepper
- For the croutons:
- 4 slices artisan bread, torn
- 1 tbsp chopped parsley
- Rapeseed oil
- For the fillets:
- 12 basil leaves
- 60g rocket leaves
- 30g basil leaves
- 12 mini chicken fillets (or 4 chicken breasts cut into 12 strips in total)
- 6 slices pancetta, cut in half
- 4 nectarines, halved and stones removed
- 2 tbsp honey
- Rapeseed oil
- Salt and freshly ground black pepper
- A few small basil sprigs, for garnishing
Preparation
To make the dressing, combine all the ingredients in a small food processor and blend until smooth. Check the seasoning adding salt, sugar and freshly ground black pepper as required. Pour into a small jug or jar.
To prepare the croutons, preheat the oven to 190°F/fan 170°C/gas 5. Place the torn bread pieces in a bowl, drizzle over some oil and the chopped parsley, toss well and spread on a large baking tray. Bake for about 12 to 15 minutes, turning once. Keep an eye on them as they burn quickly. Once golden, remove from the oven and season with salt and freshly ground black pepper. Leave to cool.
To prepare the fillets, place the 12 pancetta pieces on a surface lined with parchment. Place a mini chicken fillet across the strip at the one end, place a basil leaf on top and roll up the chicken fillets.
Heat a large frying pan with a little oil over a medium heat and place the wrapped fillets, seam side down, in the pan. Cook for about 4 to 5 minutes before carefully turning them over and cook for about 3 to 4 minutes or until the fillets are cooked through and the pancetta crispy on the other side.
To prepare the nectarines, heat a chargrill pan over a medium heat and brush the nectarine with a little oil and drizzle a little honey over them. Chargrill on the flesh side until caramelised. You may want to drizzle a little more honey over the top to taste. Remove and set on a clean plate.
To assemble the salad, place the rocket and basil leaves on a large serving platter, arrange the chargrilled nectarines on top, drizzle some dressing over the salad.
Place the chicken fillets in between the nectarines and very lightly crush the croutons and sprinkle over. Garnish with some basil leaves and finish with more of the dressing to taste. Serve immediately.
Tip: Thyme and caramelized apples are yummy with this salad when the nectarines are out of season.
Winter Tips to add Basil to your recipe
Apricots, goats cheese & basil salad drizzled in honey.
Add freshly chopped basil to a tomato and chickpea soup with carrots, lentils and the juice of an orange.
Add chopped basil to a chocolate brownie mix for a delicious twist.
