Maxfacts

Basil mousse

Ingredients

• 1 unwaxed orange, finely grated zest
• 4 tbsp orange juice
• 2 egg yolks
• 1 egg
• ½ sachet powdered gelatin
• 40 g caster sugar
• 2 tbsp Cointreau (or Grand Marnier, or similar orange liqueur)
• large handful of basil leaves, shredded
• 150 g Greek yogurt
• 150 ml whipping cream, whipped

Method

1. In a small saucepan, sprinkle gelatin over a little water. Set aside to soak.
2. Place a bowl over a hot waterbath. Add orange zest and juice, egg, egg yolks, sugar and liqueur. Whisk over the hot waterbath until pale and fluffy. Dissolve gelatin, add to the hot egg mixture while whisking. Set aside and cool to room temperature, stir occasionally.
3. Combine yogurt and basil leaves, blend to a smooth, bright green puree. Fold into the cooled egg mixture. Fold in whipped cream. Refrigerate for several hours (or overnight) until set.