Recipe created by Giles Carmignani, leader of the restaurant The Table of Olivier
Ingredients: 150gr of syrup of Basil, 3 lemon juices, 2 Leaves of gelatine, 350 G of whole cream, Some leaves of Basil
Make heat the syrup basil. Add the leaves of gelatine beforehand softened in the cold water. Add the lemon juice and the hacked leaves of basil.
Let cool down and incorporate the whipped cream.
Put in moulds and reserve for the fridge.
Be freshly of use having supported very 4 hours for the refrigerator.
La Table de l’Olivier
56, rue Mazenod
Tel : 04 91 91 17 04
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