Chocolate dessert with basil and cayenne pepper

Category: Confectionery
Chocolate dessert with basil and cayenne pepper

Ingredients

For basil cream:
milk 150 ml
whipped cream 100 g
eggs 1 PC
powdered sugar 20 g
corn starch 5 g
basil (fresh, green) 15 leaves
savoyardi biscuit sticks 100 g
For chocolate cream:
basil (fresh, green) 10 leaves
milk 150 ml
egg yolks 2 pcs
powdered sugar 25 g
cream 33% fat 100 ml
chocolate 75 g
whipped cream 100 g
cayenne pepper (or chili) pinch

Cooking method

  • Basil cream:
  • 1. Rinse basil leaves, dry and chop finely. Pour the milk into a saucepan, put the basil there and bring to a boil. Beat the egg lightly with powdered sugar and starch, add to the milk and boil over low heat until thickened.
  • 2. Remove the cream from the heat, cool completely, mix with whipped cream and spread over the bowls. Break the Savoyardi sticks into small pieces and put on top. Put in the refrigerator.
  • Chocolate cream.
  • 1. Mix milk with cream, finely chopped basil leaves and bring to a boil, but do not boil. Grind the egg yolks with powdered sugar, pour into the milk-cream mixture and boil over low heat until thickened. Remove from heat, add chocolate (pre-break into pieces) and let it melt completely. Then add a pinch of pepper and stir until smooth. Cool the cream completely, mix with whipped cream and place on top of the basil cream.
  • 2. Put the finished dessert in the refrigerator for an hour and serve.

Note

It turns out to be a very spicy dessert. There is no cayenne pepper recipe in the original, but I added and made the right decision. It gives extra charm to the dessert.
The recipe is taken from the magazine "SAVEURS".
Cook with love and bon appetit!

July
Very appetizing! And the photo is so beautifully designed, even for the cover of a magazine.
Thank you, the recipe is interesting.
Twist
Sveta, thanks for the kind words! And the dessert turns out to be very harmonious, the taste is interesting. And if I didn’t know, I would never have guessed what its basil gives.
July
Marin, can you replace fresh basil with dry basil? Or is it better not to risk it?
Twist
Sveta, dry basil is better not to use and fresh purple too. The aroma will be too rich, too much.
The chocolate layer holds its shape well, and the white layer is very delicate. I'm afraid it will "float" in large form.
July
Thanks, I will definitely try. If only to get to the basilica, the house is dry.
Twist
I will wait for impressions!
Merri
Marina, just !!!
Sonadora
Marishawhat an unusual dessert!
Twist
Irisha, Manechka! I'm glad that I liked the recipe! When I saw him, I immediately caught fire.
lungwort
Marina, dessert is just great! The combination of chocolate and pepper is a classic, basil and chocolate are a very interesting pair. Chocolate lovers will love it. I already know who to cook for. Marina - thank you.
Twist
Natasha Hope your chokaholics enjoy it! Dessert can be made from either black or milk chocolate.
lungwort
Marin, Easter is just around the corner, and I don't want to spoil my chocolate lovers before. And so it was not possible to observe the fast, I cook something tasty all the time. Gorgeous desserts - for Easter!: Girl_romashka:

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