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Basil Sorbet served with a Basil Tuile and Berry Coulis Recipe
Alain Labrie, La table du chef, Sherbrooke, Québec
Alain Labrie, La table du chef, Sherbrooke, Québec
Flavors of Quebec
Total time: more than 2 hours
Preparation time: 5 minutes
Freezing time: A few hours
Cooking time: 5 minutes
Difficulty: Easy
Ingredients for 1 liter (4 cups) sorbet
- 3 or 4 bunches of Basil
- 500 ml (2 cups) simple syrup at 30°
Syrup at 30°
- 1 liter (4 cups) water
- 1 liter (4 cups) sugar
Tuile pastry
- 75 g (5 tbsp.) softened butter
- 90 g (1 cup) icing sugar
- 3 egg whites
- 60 g (1/3 cup) flour
- 100 ml (6 tbsp.) fresh chopped basil
- Vanilla

Making the sorbet

  1. Put the basil through a juice extractor (it will make approximately 150 ml);
  2. mix the basil juice with the simple syrup;
  3. freeze; after an hour, remove from the freezer and whisk; return to the freezer until serving time.

Making the syrup

  1. Mix together the sugar and water; bring to the boil in a saucepan;
  2. let boil for 5 minutes.

Making the tuiles

  1. Mix all the ingredients together;
  2. with a metal spatula spread into very thin circles;
  3. bake in a 350° F oven (180° C) for a few minutes.

Making the coulis

  1. Place the berries into a blender; mix on the "liquefy" setting; add sugar to taste.
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