Strawberry & Basil Cream Desserts

To make these strawberry and fresh basil cream desserts, start by preparing all the ingredients.

Crémets: Beat the whipping cream until you get a whipped cream...

...and in a separate bowl, whip the egg whites and salt until stiff peaks form.

Chop half of the basil using herb scissors.

Using a fine strainer, drain the cottage cheese and place into a mixing bowl.

Add the basil and mix.

Add the whipped cream...

...then fold in the egg whites gently without stirring, until you get a smooth and airy mixture.

Prepare 12 squares of muslin cloth (medical gauze). Stack them two by two in a cross pattern.

Place the gauze squares inside 6 ramekins.

Divide the mousse into the centre of each ramekin...

...and fold the edges of the gauze over the top to wrap it like a small parcel.

Place them on a wire rack set over a dish and leave to drain in the fridge overnight.

Keep in the fridge until ready to serve.

Strawberry coulis: Wash, drain, and hull the strawberries. Keep the 12 prettiest ones for decoration. Place the rest in a tall, narrow container. Add the sugar...

...and the lemon juice.

Mix using a hand blender...

...until you get a smooth coulis with no lumps.

Release the crémets and arrange them onto the centre of individual serving plates.

Gently peel off the gauze.

Top each crémet with a finely sliced strawberry.

Garnish with a fresh basil leaf.

Pour the coulis around the crémet just before serving.