Seasonal Yodel Recipe
strawberry / crème fraîche snow / basil micro sponge / strawberry ganache
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Ingredients
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Strawberry Crème Fraîche Snow
Basil Micro Sponge
Strawberry Ganache
Method
Strawberry Crème Fraîche Snow
Prepare the Strawberries
Blend the fresh strawberries with crème fraîche, powdered sugar, and lemon juice until smooth. Freeze the mixture for at least 2 hours until it becomes a slushy texture.
Basil Micro Sponge
Make the Basil Micro Sponge
Blanch the basil leaves in boiling water for 30 seconds, then transfer to ice water. Blend the basil leaves with egg whites and sugar until smooth. Fold in the flour gently. Pour the mixture into a baking tray and bake at 180°C (350°F) for 10-12 minutes until fluffy. Allow cooling.
Strawberry Ganache
Prepare the Ganache
Chop dark chocolate and place it in a bowl. Heat heavy cream until just boiling, then pour it over the chocolate. Let sit for a minute, then stir until smooth. Blend in fresh strawberries for flavor. Refrigerate until set.
Assembly
Assemble the Yodel
Layer the strawberry crème fraîche snow in a bowl, add pieces of the basil micro sponge on top, and drizzle with strawberry ganache. Garnish with additional fresh strawberries and basil if desired.