Strawberry Ice Cream, Basil Purée

Name: Strawberry Ice Cream, Basil Purée
Total time: 150 min
Ingredients: 350g of Boiron strawberry purée; 80ml of milk; 2 egg yolks; 10g of trimoline; 50g of xylitol; 8g of glycerine; 40g of freeze-dried strawberries; 50g of caster sugar; 40ml of glucose syrup; 5g of butter; 75g of basil leaves; 75ml of stock syrup; 3g of Ultratex; 48g of fromage frais; 100g of sugar; 1 pinch of salt; 3 egg yolks; 10ml of UHT whipping cream; 0.25g of gelatine; 400g of strawberries; 10g of sugar; 0.5g of black pepper; 22ml of water; 0.5g of agar agar; 0.5g of sugar; 1g of gelatine; 1 handful of basil leaves; 28 whole almonds

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Ripe strawberries combine with basil for a fresh summer dessert recipe by Adam Simmonds. Strawberry ice cream and fromage frais mousse make a creamy treat

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