gelee de basilic

Basil Jelly

If you are a fan of basil, this recipe is perfect for you.

You can use it with your tarts, cakes and salads.


You need: 

.80g lemon juice

.210g water

.50g sugar

.chopped basil (approx.20g)

.10g gelatin 


Preparation of your basil jelly:

Hydrate your gelatin sheets in a large volume of cold water. Squeeze them before use.

1/ In a saucepan, bring the lemon juice, water, sugar and basil to a boil.

2/ Turn off the heat and add the gelatin. Mix well.

3/ Strain through a sieve to remove a few basil leaves and put in pots or moulds.

4/ Reserve in the fridge or in the freezer.


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Bonne journée mes citrons.

Lemon Curd

Here is a recipe that I love above all: Lemon Curd .

You can use it on your toast , in your cookies or in the bottom of pie to sublimate your lemon tarts.


For about 3 jars you will need:

. 4 yolk eggs

. 134g sugar

. 4 lemons and zests

. pinch of salt

. 85g butter


Preparing your Lemon Curd:

1 / In a bain-marie , (for better taste, avoid metal bowls and whisks), whisk the yolks , the sugar , the juice of the lemons , the zest and the pinch of salt , for 10 minutes until obtaining a creamy .

2 / Outside the heat, add the pieces of butter and mix.

3 / Put your preparation in the jars. Keeps in the fridge for 10 days!


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