Strawberry jelly with saffron and basil recipe by Didier Clement on Gourmetpedia
Easy and fresh recipe by Didier Clément, Grand chef Relais & Châteaux at Grand Hôtel du Lion d'Or
Ingredients
- - 300 g (10 oz.) strawberries
- - 2 branches of basil
- - 1 liter water
- - 143 g (scant 3/4 cup) sugar (1:7)
- - 1 vanilla bean
- - 2 g (1 tablespoon) saffron threads
- - peel of 1 lemon
- - peel of 1 orange
- - 2 grindings of pepper
- - 6 sheets of gelatin
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