Fresh Basil Mousse Recipe

Serves: 8 Save

Ingredients (12)

  • To Bloom the Gelatin:
  • 1/4 ounce unflavored gelatin powder, such as Knox or Now Foods (about 2 1/4 teaspoons; 7g)
  • 1 ounce cold milk, any percentage will do (about 2 tablespoons; 30g)
  • For the Mousse:
  • 3 1/2 ounces plain or toasted sugar (about 1/2 cup; 100g)
  • 1 1/2 ounces fresh basil (about 1 1/2 cups, loosely packed; 43g)
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 4 ounces roughly chopped white chocolate, not chips (about 2/3 cup; 115g)
  • 12 ounces milk, divided, any percentage will do (about 1 1/2 cups; 340g)
  • 8 ounces heavy cream (about 1 cup; 225g)
  • Fresh fruit, such as sliced strawberries, apricots, or nectarines, for garnish
  • Pine nuts or slivered almonds, for garnish (optional)

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