Our dessert is from the region of the Ligurian Coast. The area of Genoa. Very well known for their Pesto Genovese.
Basil is the main ingredient in the pesto and it is the main flavour of our dessert. It may sound strange to have basil in a dessert, but it works well with the sweet stuff.
Strawberries are the other component, and we used them 3 ways. As fresh strawberry slices, as dried strawberry slices and as a couli.
Dried strawberries may look difficult, but cut them into thin slices, make a sugar syrup (50 ml water to 50 g sugar) dip them and lay them on a baking sheet and at 100 C dry them for about 6 hours. If you have a fruit and veg dryer, just lay them out and plug the mashine in and let it do its work. Store them in an airtight container and you can use the leftovers for granolas, smoothie bowls and jogurt, or just snack on them.
300 g goat cream cheese
100 g greek jogurt
50 ml double cream
1 - 2 tbsp honey
40 g basil leaves
1 sheet gelatine
1 tbsp Marsala or white Port
300 g strawberries
30 g dried strawberries
Soak the gelatine in cold water for 5 min, squeeze the water out and put it into a small pot with warmed Marsala or Port and dissolve it.
Mix the basil with the jogurt, add the other ingredients and make a fine cream. Add the gelatine and put it in the fridge for 30 minutes.
Slice strawberry shaped pieces, use only the middle ones for the decoration and put the rest into a blender and the through a fine sieve, that is the couli.
Bring everything together and decorate with some pieces of fresh basil.