Herb Cream

sosa - crème d'herbes aromatiques


325 g Water 75 g Caster sugar 27 g SOSA Gelcrem Cold QS Basil 5 g Lemon juice

Blanch the basil in boiling water for a few seconds so that it retains its chlorophyll, then cover the leaves in ice water.
Use the sugar and water to make a syrup, then leave to cool.
Once it has cooled down, mix the syrup, Gelcrem Cold, as many basil leaves you want to suit your taste and the lemon juice using an immersion blender.

Philippe Givre
Chef’s tip
Philippe Givre

It is possible to use all kinds of different herbs for this recipe.