Basil yoghurt cream with strawberry sauce
4 servings
30 minutes
Basil yogurt cream with strawberry sauce is an exquisite dessert inspired by Italian culinary traditions. The delicate texture of the airy cream infused with fresh basil harmonizes beautifully with the vibrant, sweet-and-sour strawberry sauce that reveals all flavor nuances. Caramelized pistachios add a pleasant crunch and make the dish even more refined. This dessert is perfect as a finishing touch to a light lunch or festive dinner, offering unique pleasure and a refreshing taste. The recipe's origins trace back to Mediterranean traditions of using fresh herbs in sweet dishes, and its ingredient combination balances rich creamy tenderness with fruity freshness.
1
Caramelize the sugar, add chopped pistachios, and mix everything thoroughly. Spread the resulting mass on parchment paper, flatten it, let it cool, and break it into pieces.
- Sugar: 4 tablespoons
- Pistachios: 4 tablespoons
2
Blend strawberries with lime juice, cardamom, and 1 teaspoon of powdered sugar. For a smoother consistency, strain through a sieve.
- Strawberry: 250 g
- Lime juice: 1 teaspoon
- Cardamom: pinch
- Powdered sugar: 75 g
3
Chop the basil. Whip the yogurt with the remaining powdered sugar, basil, and lemon zest.
- Basil: 0.5 bunch
- Natural yoghurt: 300 g
- Powdered sugar: 75 g
- Lemon zest: 1 teaspoon
4
Whip the egg whites to stiff peaks and gently fold in with the yogurt cream. Spread the mixture over the strawberry sauce and sprinkle with caramelized pistachios.
- Egg white: 2 pieces