{"id":9944,"date":"2022-09-23T09:50:04","date_gmt":"2022-09-23T09:50:04","guid":{"rendered":"https:\/\/paulmas.com\/news\/strawberries-wtith-basil-lemon-cream-whipped-cream-and-swiss-meringue\/"},"modified":"2022-09-30T10:09:43","modified_gmt":"2022-09-30T10:09:43","slug":"strawberries-wtith-basil-lemon-cream-whipped-cream-and-swiss-meringue","status":"publish","type":"post","link":"https:\/\/www.paulmas.com\/en\/article-from-journal-edition-16\/strawberries-wtith-basil-lemon-cream-whipped-cream-and-swiss-meringue\/","title":{"rendered":"Strawberries wtith basil, lemon cream, whipped cream, and swiss meringue"},"content":{"rendered":"

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Strawberries wtith basil, lemon cream, whipped cream, and swiss meringue<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|phone” admin_label=”Header” _builder_version=”4.18.0″ use_background_color_gradient=”on” background_color_gradient_type=”circular” background_color_gradient_direction_radial=”bottom right” background_color_gradient_stops=”rgba(0,0,0,0.5) 18%|#000000 100%” background_color_gradient_start=”rgba(0,0,0,0.5)” background_color_gradient_start_position=”30%” background_color_gradient_end=”#000000″ background_image=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2022\/09\/Fraises-au-basilic-cremeux-citron-basilic.jpg” height=”570px” max_height=”1000px” custom_padding=”8vw|0px|8vw|0px|true|false” custom_padding_tablet=”100px||100px||true” custom_padding_phone=”60px||60px||true” hover_enabled=”0″ locked=”off” global_colors_info=”{}” max_height_last_edited=”on|phone” max_height_phone=”248px” sticky_enabled=”0″ max_height_tablet=”1000px”][\/et_pb_section][et_pb_section fb_built=”1″ make_equal=”on” use_custom_gutter=”on” gutter_width=”1″ specialty=”on” background_size_2=”initial” background_repeat_2=”no-repeat” background_position_2=”bottom_right” padding_top_2=”0px” padding_bottom_2=”124px” admin_label=”General Info” _builder_version=”4.16″ inner_width=”100%” inner_max_width=”100%” custom_padding=”80px|0px|0|0px|false|false” use_custom_width=”on” width_unit=”off” custom_width_percent=”100%” locked=”off” global_colors_info=”{}”][et_pb_column type=”2_3″ specialty_columns=”2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_row_inner _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”2_3″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” text_font=”|||||on|||” header_2_font_size=”45px” global_colors_info=”{}”]<\/p>\n

Ingredients<\/h2>\n

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header_font_size__hover_enabled=”30px” header_letter_spacing__hover=”0px” header_letter_spacing__hover_enabled=”0px” header_text_shadow_style__hover=”none” header_text_shadow_style__hover_enabled=”none” header_text_shadow_color__hover=”rgba(0,0,0,0.4)” header_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” max_width__hover=”100%” max_width__hover_enabled=”100%”]<\/p>\n

<\/h3>\n

Swiss meringue<\/h3>\n

– 200 g sugar
– 100 g egg whites<\/p>\n

Basil and lemon cream<\/h3>\n

– 2 eggs
– 90 g sugar
– 90 ml lemon juice
– 10 leaves basil
– 110 g butter
– 1 sheet gelatine<\/p>\n

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<\/h3>\n

The whipped cream mascarpone<\/h3>\n

– 100 ml whipping cream (35% fat)
\n– 100 g mascarpone
\n– 20 g icing sugar<\/p>\n

The strawberries with basil<\/h3>\n

– 10 basil leaves
\n– 500 g strawberries
\n– 100 ml water
\n– 100 g sugar[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”2_3″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” text_font=”|||||on|||” header_2_font_size=”45px” global_colors_info=”{}”]<\/p>\n

Preparation<\/h2>\n

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Swiss meringue<\/h2>\n

Stir the egg whites and sugar together in a bowl.
\nHeat the mixture in a bain-marie until it reaches a temperature of 40 \u00b0C, stirring all the time to prevent the egg whites from cooking.
\nBeat the mixture in a mixer until the meringue forms stiff peaks.
\nTo know if the meringue is ready, taste it. The sugar should no longer feel crunchy.
\nUsing a pastry bag with a 6-mm nozzle, make thin meringue sticks on a baking sheet lined with baking parchment.
\nThen dry the meringue sticks for about one hour in the oven at 100 \u00b0C, leaving the oven door half-open so that the moisture can escape.
\nTo avoid breaking the meringue sticks when lifting them off the baking sheet, use a metal spatula.<\/p>\n

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Basil and lemon cream<\/h2>\n

Basil and lemon cream in advance, take the butter out of the refrigerator so that it is at room temperature.
\nPut the sheet of gelatine in cold water to soften it.
\nProcess the basil leaves and lemon juice in a blender.
\nBeat the eggs and sugar together, then add the basil and lemon juice mixture.<\/p>\n

Cook the mixture in a saucepan, stirring all the time. When the mixture has reached a temperature of 85 \u00b0C, remove it from the heat, add the gelatine and stir again.
\nTransfer the mixture onto a dish, forming a thin layer so that it cools down.
\nWhen it has reached 35 \u00b0C, put it through the blender with the butter.
\nCover the mixture with cling film (it must touch the surface of the mixture) and put in the refrigerator.[\/et_pb_text][et_pb_text _builder_version=”4.18.0″ text_font=”Cairo|600|||||||” text_line_height=”1.8em” link_font=”||||||||” link_text_color=”#ffffff” ul_font=”||||||||” ol_font=”||||||||” header_font=”||||||||” header_3_font=”Cairo|700||on|||||” header_3_font_size=”18px” header_3_letter_spacing=”4px” header_3_line_height=”1.6em” text_orientation=”justified” max_width=”600px” custom_margin=”||” custom_margin_tablet=”||40px|” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” header_3_font_size_tablet=”16px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}” text_font_size__hover=”14px” text_font_size__hover_enabled=”14px” text_line_height__hover=”1.7em” text_line_height__hover_enabled=”1.7em” background_layout__hover=”light” background_layout__hover_enabled=”light” header_font_size__hover=”30px” header_font_size__hover_enabled=”30px” header_letter_spacing__hover=”0px” header_letter_spacing__hover_enabled=”0px” header_text_shadow_style__hover=”none” header_text_shadow_style__hover_enabled=”none” header_text_shadow_color__hover=”rgba(0,0,0,0.4)” header_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” text_letter_spacing__hover=”0px” text_letter_spacing__hover_enabled=”0px” text_text_shadow_style__hover=”none” text_text_shadow_style__hover_enabled=”none” text_text_shadow_color__hover=”rgba(0,0,0,0.4)” text_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” link_font_size__hover=”14px” link_font_size__hover_enabled=”14px” link_letter_spacing__hover=”0px” link_letter_spacing__hover_enabled=”0px” link_line_height__hover=”1em” link_line_height__hover_enabled=”1em” link_text_shadow_style__hover=”none” link_text_shadow_style__hover_enabled=”none” link_text_shadow_color__hover=”rgba(0,0,0,0.4)” link_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” ul_font_size__hover=”14px” ul_font_size__hover_enabled=”14px” ul_letter_spacing__hover=”0px” ul_letter_spacing__hover_enabled=”0px” ul_line_height__hover=”1em” ul_line_height__hover_enabled=”1em” ul_text_shadow_style__hover=”none” ul_text_shadow_style__hover_enabled=”none” ul_text_shadow_color__hover=”rgba(0,0,0,0.4)” ul_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” ol_font_size__hover=”14px” ol_font_size__hover_enabled=”14px” ol_letter_spacing__hover=”0px” ol_letter_spacing__hover_enabled=”0px” ol_line_height__hover=”1em” ol_line_height__hover_enabled=”1em” ol_text_shadow_style__hover=”none” ol_text_shadow_style__hover_enabled=”none” ol_text_shadow_color__hover=”rgba(0,0,0,0.4)” ol_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” quote_font_size__hover=”14px” quote_font_size__hover_enabled=”14px” quote_letter_spacing__hover=”0px” quote_letter_spacing__hover_enabled=”0px” quote_line_height__hover=”1em” quote_line_height__hover_enabled=”1em” quote_text_shadow_style__hover=”none” quote_text_shadow_style__hover_enabled=”none” quote_text_shadow_color__hover=”rgba(0,0,0,0.4)” quote_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” text_orientation__hover=”left” text_orientation__hover_enabled=”left” header_2_font_size__hover=”26px” header_2_font_size__hover_enabled=”26px” header_2_letter_spacing__hover=”0px” header_2_letter_spacing__hover_enabled=”0px” header_2_line_height__hover=”1em” header_2_line_height__hover_enabled=”1em” header_2_text_shadow_style__hover=”none” header_2_text_shadow_style__hover_enabled=”none” header_2_text_shadow_color__hover=”rgba(0,0,0,0.4)” header_2_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)”]<\/p>\n

The whipped cream mascarpone<\/h2>\n

Whip all the ingredients together in a blender to obtain a firm texture.
\nTransfer to a pastry bag with a large nozzle.
\nPut in the refrigerator.<\/p>\n

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The strawberries with basil<\/h2>\n

Make a syrup by bringing the water and the sugar to the boil. Leave to cool.
\nWhen the syrup is lukewarm, add the basil to infuse it.<\/p>\n

Wash the strawberries before removing the stalks, then cut 400 g into small cubes of 5 or 6 mm.<\/p>\n

Stir the syrup into the strawberries.
\nPut in the refrigerator.[\/et_pb_text][et_pb_text _builder_version=”4.18.0″ text_font=”Cairo|600|||||||” text_line_height=”1.8em” link_font=”||||||||” link_text_color=”#ffffff” ul_font=”||||||||” ol_font=”||||||||” header_font=”||||||||” header_3_font=”Cairo|700||on|||||” header_3_font_size=”18px” header_3_letter_spacing=”4px” header_3_line_height=”1.6em” text_orientation=”justified” max_width=”600px” custom_margin=”||” custom_margin_tablet=”||40px|” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” header_3_font_size_tablet=”16px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}” text_font_size__hover=”14px” text_font_size__hover_enabled=”14px” text_line_height__hover=”1.7em” text_line_height__hover_enabled=”1.7em” background_layout__hover=”light” background_layout__hover_enabled=”light” header_font_size__hover=”30px” header_font_size__hover_enabled=”30px” header_letter_spacing__hover=”0px” header_letter_spacing__hover_enabled=”0px” header_text_shadow_style__hover=”none” header_text_shadow_style__hover_enabled=”none” header_text_shadow_color__hover=”rgba(0,0,0,0.4)” header_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” text_letter_spacing__hover=”0px” text_letter_spacing__hover_enabled=”0px” text_text_shadow_style__hover=”none” text_text_shadow_style__hover_enabled=”none” text_text_shadow_color__hover=”rgba(0,0,0,0.4)” text_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” link_font_size__hover=”14px” link_font_size__hover_enabled=”14px” link_letter_spacing__hover=”0px” link_letter_spacing__hover_enabled=”0px” link_line_height__hover=”1em” link_line_height__hover_enabled=”1em” link_text_shadow_style__hover=”none” link_text_shadow_style__hover_enabled=”none” link_text_shadow_color__hover=”rgba(0,0,0,0.4)” link_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” ul_font_size__hover=”14px” ul_font_size__hover_enabled=”14px” ul_letter_spacing__hover=”0px” ul_letter_spacing__hover_enabled=”0px” ul_line_height__hover=”1em” ul_line_height__hover_enabled=”1em” ul_text_shadow_style__hover=”none” ul_text_shadow_style__hover_enabled=”none” ul_text_shadow_color__hover=”rgba(0,0,0,0.4)” ul_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” ol_font_size__hover=”14px” ol_font_size__hover_enabled=”14px” ol_letter_spacing__hover=”0px” ol_letter_spacing__hover_enabled=”0px” ol_line_height__hover=”1em” ol_line_height__hover_enabled=”1em” ol_text_shadow_style__hover=”none” ol_text_shadow_style__hover_enabled=”none” ol_text_shadow_color__hover=”rgba(0,0,0,0.4)” ol_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” quote_font_size__hover=”14px” quote_font_size__hover_enabled=”14px” quote_letter_spacing__hover=”0px” quote_letter_spacing__hover_enabled=”0px” quote_line_height__hover=”1em” quote_line_height__hover_enabled=”1em” quote_text_shadow_style__hover=”none” quote_text_shadow_style__hover_enabled=”none” quote_text_shadow_color__hover=”rgba(0,0,0,0.4)” quote_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” text_orientation__hover=”left” text_orientation__hover_enabled=”left” header_2_font_size__hover=”26px” header_2_font_size__hover_enabled=”26px” header_2_letter_spacing__hover=”0px” header_2_letter_spacing__hover_enabled=”0px” header_2_line_height__hover=”1em” header_2_line_height__hover_enabled=”1em” header_2_text_shadow_style__hover=”none” header_2_text_shadow_style__hover_enabled=”none” header_2_text_shadow_color__hover=”rgba(0,0,0,0.4)” header_2_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)”]<\/p>\n

Presentation<\/h2>\n

Arrange the strawberries on a plate inside cake ring moulds 5 or 6 cm in diameter.
\nPour a little basil strawberry syrup on top.
\nUsing the pastry bag, garnish the strawberries with a few drops of the basil and lemon cream.
\nRemove the pastry rings.
\nDecorate the strawberries with a few meringue sticks.
\nThen garnish with a few strawberries cut into slices and small basil leaves.<\/p>\n

[\/et_pb_text][et_pb_divider _builder_version=”4.18.0″ _module_preset=”default” show_divider=”off” custom_margin=”50px||||false|false” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_divider][et_pb_button button_url=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2022\/09\/STRAWBERRIES-WITH-BASIL-LEMON-CREAM-WHIPPED-CREAM-AND-SWISS-MERINGUE_compressed.pdf” url_new_window=”on” button_text=”Download the recipe” button_alignment=”center” _builder_version=”4.18.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” custom_button=”on” button_text_size_last_edited=”on|phone” button_text_size_phone=”15px” sticky_enabled=”0″][\/et_pb_button][\/et_pb_column_inner][\/et_pb_row_inner][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_divider show_divider=”off” _builder_version=”4.18.0″ _module_preset=”default” height=”51px” border_color_all=”#000000″ global_colors_info=”{}”][\/et_pb_divider][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2022\/09\/Journal-le-Luxe-Rural-Les-Domaines-Paul-Mas-Recettes-Fraises-au-basilic-cremeux-citron-basilic-chantilly-et-meringue-suisse.jpg” title_text=”Journal le Luxe Rural – Les Domaines Paul Mas – Recettes – Fraises au basilic, cr\u00e9meux citron basilic, chantilly et meringue suisse” _builder_version=”4.18.0″ _module_preset=”default” width=”87%” max_width=”100%” module_alignment=”center” hover_enabled=”0″ border_width_all=”1px” box_shadow_style=”preset1″ global_colors_info=”{}” alt=”Journal le Luxe Rural – Les Domaines Paul Mas – Recettes – Fraises au basilic, cr\u00e9meux citron basilic, chantilly et meringue suisse” sticky_enabled=”0″ align=”center”][\/et_pb_image][et_pb_divider show_divider=”off” _builder_version=”4.18.0″ _module_preset=”default” height=”164px” border_color_all=”#000000″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” text_font=”|||||on|||” header_2_font_size=”45px” global_colors_info=”{}”]<\/p>\n

Wine & Food Pairing:<\/h2>\n

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<\/h2>\n

Martinolles,<\/p>\n

Cr\u00e9mant de Limoux Ros\u00e9<\/p>\n

AOP Cr\u00e9mant de Limoux<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2022\/09\/Chateau-Martinolles-Cremant-de-Limoux-Rose-Maison-Vergnes.jpg” title_text=”Ch\u00e2teau-Martinolles-Cr\u00e9mant-de-Limoux-Ros\u00e9-Maison-Vergnes” show_in_lightbox=”on” align_tablet=”center” align_phone=”center” align_last_edited=”on|desktop” _builder_version=”4.18.0″ custom_padding=”|30px|30px|30px|false|true” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Strawberries wtith basil, lemon cream, whipped cream, and swiss meringueIngredients Swiss meringue – 200 g sugar- 100 g egg whites Basil and lemon cream – 2 eggs- 90 g sugar- 90 ml lemon juice- 10 leaves basil- 110 g butter- 1 sheet gelatine The whipped cream mascarpone – 100 ml whipping cream (35% fat) – […]<\/p>\n","protected":false},"author":5,"featured_media":9842,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[373,374],"tags":[],"class_list":["post-9944","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article-from-journal-edition-16","category-recipe"],"yoast_head":"\nStrawberries wtith basil, lemon cream, whipped cream, and swiss meringue - Les Domaines Paul Mas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.paulmas.com\/recette\/fraises-au-basilic-cremeux-citron-basilicchantilly-et-meringue-suisse\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Strawberries wtith basil, lemon cream, whipped cream, and swiss meringue - 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