Basil Bavaroise

1. 1

   Put milk an gream together in a small caserole in low heat.

2. 2

   Combine sugar an egg yolks and add in the milk-cream.

3. 3

   Combine until 80-82 degrees

4. 4

   Add basil leaves and combine

5. 5

   Remove from the heat and through pests put the cream in another utensil

6. 6

   In a bowl put the gelatine leaves with cold watter until soften

7. 7

   Add the gelatine in the cream and beat it in the blender until have a light color from the basil.

8. 8

   Fill glasses or pots and put it in the fridge for 3-4 hours until stabilized

No additional tips available.