Strawberry & Basil Foam Recipe

For those who have been waiting for this recipe since my Instagram photo, here it is!  You will need a good blender that can handle frozen fruit, but besides that it takes 7 minutes and tastes delicious!  Great as a gluten and dairy free dessert or snack, and you can keep it in a freezer friendly container afterwards, or in the fridge to keep frothy!  I made this version with all organic ingredients, including the sugar, however I’m going to be practicing an alternative using honey, agave, maple syrup, or a mix… I’ll keep you posted with a new recipe once I’ve perfected it without sugar!

Screen Shot 2016-05-11 at 16.20.09

STRAWBERRY & BASIL FOAM/frothy sorbet

(Makes 8 portions)

INGREDIENTS

500g Frozen organic strawberries (if you buy them fresh, put them in the freezer for 4 hours beforehand)

140g Cane Sugar

20-30g Pure Lemon Juice

1 Egg white

1tbs Fresh Basil very finely chopped (by hand or machine), or 3tsp dried basil

 

HOW TO

  1. Put the sugar in a blender and mix on high until finely ground.

  2. Add the frozen strawberries, lemon juice and egg white into the blender and mix for 20 seconds on medium-high.  Scrape down the sides and blend again for another 20 seconds on medium-high.

  3. Pour mixture into a large bowl and using an electric whisker, whisk for about 3-4 minutes, until frothy and hardened enough to spoon into individual dishes to serve.

  4. Garnish with a pinch of left over chopped basil (or dried basil, if you forget to save some of the fresh basil like I did), and enjoy!

  5. Variation: Strawberry & Mint Foam – use the same amount of fresh or dried sweet mint, instead of basil.

    Charlie's signature xx

 

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