Ingredients

Ingredients For the shortbread

• 55g/2oz unsalted butter

• 45g/1½oz icing sugar, sifted, plus extra for dusting

• 20g/1oz basil leaves, chopped

• ½ free-range egg, beaten

• 100g/3½oz plain flour

• ¾ tsp baking powder

For the basil and lemon mousse

• 150g/5½oz caster sugar

• 15g/½oz basil leaves, chopped

• 375ml/13fl oz double or whipping cream

• 1½ gelatine leaves, soaked in cold water for at least 10 minutes

• 2½ lemons, juice only

For the basil caramel

• 150g/5½oz ready-made fondant icing (available in cake shops, online and in some supermarkets)

• 100g/3½oz glucose syrup

• handful basil leaves

To garnish

• 400g/14oz small Tiverton strawberries, or similar strawberries

• 50ml/2fl oz strawberry jam thinned with water

• 10g/¼oz icing sugar

Description

Recipe Uses 55g/2oz Unsalted Butter , 45g/1½oz Icing Sugar, Sifted, Plus Extra For Dusting, 20g/1oz Basil Leaves, Chopped, ½ Free-range Egg, Beaten,...

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