Junebug or Lilly "P"
Special equipment: 4-9.25 oz martini glasses
For the Basil Mousse:
284 ml heavy cream or about 9.6 oz
30g or 1-oz basil, leaves only
150g or 5-oz white chocolate, broken into pieces
2 leaves of gelatin, or 1/2 package or 1/2 teaspoon
100 ml water or 3 1/2 oz
1 medium egg plus 1 egg yolk
Warm cream gently to about 100 degrees, add the basil leaves and stir to ensure they are submerged. Remove from heat and let leaves steep for 10-minutes. Puree the mixture in a blender and strain.
Place white chocolate in a bowl and reheat strained cream to just boiling and then pour over white chocolate and let sit for about 5-minutes, after about 5-minutes whisk mixture until creamy.
Break up the gelatin into a small bowl with 100 ml of warm water and let it soften.
Put the egg and egg yolk in a medium bowl over a pan of simmering water and whisk until thick and creamy, this should only take a few minutes. Add the softened gelatin, and the white chocolate and basil creme mixture and stir well. Strain the final mixture again, to remove and bits of egg and pour in to 4 prepared martini glass with the strawberry greek yogurt. Leave in refrigerator for at leave 3-hour or over night.
For the Strawberry Yogurt
10 oz greek yogurt
118 ml or 1/2 cup, Pureed Strawberries, or more to taste (strained)
Fold the strawberry puree into the greek yogurt. and divide equally into the 4 9.25 oz martini glasses.
Note: This could be converted to a dessert by adding a bit of sugar to the strawberry puree. In addition you could replace the yogurt with ice cream or frozen yogurt. Try putting the mousse on the bottom and the strawberry yogurt on the top, after the mousse sets up.