Strawberry Mould Dessert by Cedric Grolet

Basil Ganache
Ingredients:
30g fresh basil leaves
90g melted white chocolate
200g cold heavy cream
175g warm heavy cream
5g gelatin sheets please ensure you are using Halaal gelatine
Instructions:
Soak the gelatin sheets in a bowl of cold water to bloom them.
Heat 175g of heavy cream. Add the basil leaves and infuse for about 30 minutes, then strain out the leaves.
Reheat the infused cream. Pour it over the melted white chocolate and mix until smooth.
Add the bloomed, squeezed-out gelatin and mix until dissolved.
Using an immersion blender, mix in the remaining 200g of cold heavy cream.
Pour the ganache into a container, cover with plastic wrap touching the surface, and refrigerate overnight. The next day, whip the chilled ganache to a pipeable consistency.

Glazing and Assembly

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