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Strawberry jelly with saffron and basil Recipe
Strawberry jelly with saffron and basil
Didier Clément, Grand Hôtel du Lion d'Or, France
Didier Clément, Grand Hôtel du Lion d'Or, France
Flavors of the Loire Valley
Total time: 15 to 30 minutes

Preparation time: 30 minutes
Cooking time: 5 minutes
Waiting time: 24 hours

Difficulty: Easy
Chef's Note

France’s Sologne region is both a conservatory and a research location for new varieties of strawberries. They enliven this meal with their cool, fresh, juicy qualities and are enhanced with a Mediterranean note of basil, a surprising touch in this sparkling jelly.

For 4 servings

- 300 g (10 oz.) strawberries
- 2 branches of basil

Light syrup
- 1 liter water
- 143 g (scant 3/4 cup) sugar (1:7)
- 1 vanilla bean
- 2 g (1 tablespoon) saffron threads
- peel of 1 lemon
- peel of 1 orange
- 2 grindings of pepper
- 6 sheets of gelatin

- 4 scoops of vanilla ice cream
- basil leaves or saffron threads
  1. Make a syrup with the boiling water and sugar. Infuse the vanilla bean, saffron, pepper and orange and lemon peels. Add the gelatin.
  2. Halve the strawberries. Place them in glass dessert coupes with a few small basil leaves.
  3. Remove the vanilla bean and citrus peels from the syrup. Pour the completely cooled syrup over the strawberries.
  4. Refrigerate for 24 hours to set.


  1. Before serving, place a scoop of vanilla ice cream on top of the jelly.
  2. Decorate with basil leaves or a thread of saffron.
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