Advertisement
4–6
Medium
1 hr
By Nisha Katona
Published 2017
This recipe is really a light, low-fat ice cream of sorts. I fell in love with the basil and rock salt combination when I first came across it in the Michelin-starred Fraîche. So haunt me then, I said, and have sought to graft it onto any and every vehicle I can. This sour raspberry custard carries it well.
Push the raspberries through a sieve/fine mesh strainer over a large bowl. Stir in