- 80 g caster sugar
- 1/2 cup basil, finely chopped
- 5 g powdered gelatine
- 150 ml lime juice (about 3 to 4 limes)
- 375 ml cream
- 375 g strawberries, washed, hulled, sliced
- 1 layer of sponge cake, cut to fit the base of terrine/loaf tin
- 150 g Bitton Strawberry and Vanilla Jam
- A few extra basil leaves, finely shredded, to serve
Place a small saucepan over a low heat, add the sugar along with 4 ½ tablespoons of water. Stir until the sugar dissolves. Increase the heat and bring to the boil. Remove the sugar syrup from the heat, add the basil and set aside to cool.
Place the gelatine in a bowl, add 1½ tablespoons of boiling water. Stir until the gelatine dissolves. Add the lime juice, then combine with the cooled basil and sugar syrup. Beat the cream until soft peaks form and fold into the basil mixture.
Line a terrine or loaf tin with plastic wrap, bringing it up over the sides of the tin. Place a layer of sliced strawberries to cover the base of the tin.
Pour in the basil and cream mixture, smooth the top. Shake the tin slightly to dispel any air bubbles. Top with another layer of sliced strawberries.
Gently place the sponge cake on the strawberries. Fold over excess plastic wrap and refrigerate for 4 hours or until set.
To serve, dip the terrine very briefly into warm water and turn out onto a flat plate. With a sharp knife dipped in hot water, slice the terrine into even slices. Place each slice on a serving plate. Combine the remaining strawberries, basil, Strawberry and Vanilla Jam or other strawberry jam and serve alongside the mousse.