Strawberry confit crêpes with basil ice cream

Name: Strawberry confit crêpes with basil ice cream
Yield: Serves 8
Cuisine: French
Ingredients: 16 crêpes (see BASICS); 500 ml liquid from the strawberry cooking; 2 teaspoons cornflour, diluted in 2 tablespoons cold water; 2 teaspoons cornflour, diluted in 2 tablespoons cold water; 600 ml milk; 300 g sugar; 11 egg yolks; 2 bunches basil; 2 kg fresh strawberries; 600 g sugar; 1 large peel from an orange rind; 400 ml cream

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ingredients

16 crêpes (see BASICS)
2 kg fresh strawberries
600 g

Europe
France
Dessert
Mediterranean
Vegetarian
Spring

Method

Cut off eight hearts from the tips of the basil and keep these in a cup of water to use for garnish. Remove the stems from one bunch of basil. Finely chop the leaves and keep them on a plate in the fridge. Place the stems plus the other bunch of basil, leaves and all, in a saucepan with the milk. Scald the milk (bring to a slow simmer without boiling) with the basil in it. Meanwhile, cream the