Basil Pudding

Preparation info

  • Difficulty


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By Brent Savage

Published 2010

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  • 300 ml (10½ fl oz) basil water
  • 1 g 1/32 oz) methylcellulose
  • 60 g ( oz) basil seeds (see Note)


Place 100 ml ( fl oz) basil water and the methylcellulose in a blender and blend until combined. Transfer to a container, place in the freezer and chill to 1–4°C (34–39°F).

Place the basil seeds and remaining basil water in a small bowl and allow to stand until the seeds have absorbed all of the water.

Stir the soaked basil seeds into the chilled basil water mixture. Divide into 10 g ( oz) balls. You will need 18 balls. Place each in the centre of a 30 cm (12 inch) square piece of plastic wrap. Take all 4 corners of the plastic wrap and twist together to form a tight ball. Tie off tightly to secure.

These can be made up to 1 day in advance and refrigerated. When ready to serve, poach the balls in boiling water for 3 minutes or until set. Scoop out and remove the plastic wrap. Set aside.