Summer Dessert

Ingredients

• 350 g white chocolate
• 2 Eggs
• 2 egg yolks
• 2 sheets of white gelatin
• 500 ml whipping cream
• 300 g fresh ripe strawberries
• 2 stems of young basil

Instructions

1. 1.

   Coarsely chop the chocolate and melt it over a hot, non-boiling water bath. Beat the eggs with the yolks into a frothy mixture over another hot, non-boiling water bath. Soak the gelatin in cold water and whip the cream to stiff peaks with an electric mixer.

2. 2.

   Add the liquid chocolate to the egg‑cream mixture, squeeze out excess water from the gelatin and fold it in as well. Chill the mixture in a cold ice bath while stirring, then fold the whipped cream into the chocolate‑egg blend.

3. 3.

   Wash, dry, clean and slice the strawberries; set aside 4–8 slices. Wash and shake off excess water from the basil leaves, picking a few leaves. Fold the remaining strawberries with some basil into the cream and divide among four glasses. Garnish the dessert with the reserved strawberries and basil. Keep chilled for at least 3 hours before serving.