Preparation info
    • Difficulty

      Medium

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

Method

  1. Blanch the basil leaves in a small heavy-based saucepan of boiling water, then drain. Squeeze to remove the excess water, then roughly chop and set aside.
  2. Using a stick blender, blitz the sugar syrup and trimoline together, then add the blanched basil and blend until smooth. Place in a filter bag (or clean muslin or Chux cloth) suspended over a bowl and leave to s