Prepare 2 bunches of basil by removing the leaves and blitz with 200ml of water and 200g of sugar. Leave this to rain through muslin while you start on the base.
In a bowl, whisk 2 large egg yolks with 100g of caster sugar, meanwhile, have a pan with 250ml of milk and 125ml of double cream on a low heat and pop a vanilla pod into the pan. As this comes to the boil, pour half over the egg and sugar mix, whisking all the time. Continue to heat the milk and cream mix and then add the egg mix into the pan – all the time stirring.
Strain this mix and add in 3 (soaked and drained) gelatine leaves, fold in, and then add the basil puree and as it starts to set, fold in 100ml whipped cream.
Add this to your dishes and allow to set for 2-3 hours, serve with strawberries, or frankly, on its own or with a dollop of cream.
