Culinary Institute of America

Basil Gelée

Preparation info
  • Makes

    1 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Basil
Basil

Method

  1. To make the basil base, blanch the basil for 1 to 2 minutes, or until just wilted, and shock. Drain the basil and dry it on paper towels.
  2. Purée the basil in a blender with the water and lemon juice. Strain and reserve liquid.
  3. Combine the sugar and agar-agar with ¼ cup of the basil purée and bring to a boil.
  4. Remove from the heat and cool to r