A recipe by Storm Hogg
METHOD
Make the basil syrup
Preparation time: 15 minutes, plus chilling
Add the water and caster sugar to a small saucepan and gently heat until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool completely before chilling in the fridge. Meanwhile, blanch the basil leaves in boiling water for 5 seconds before immediately transferring them to iced water. Drain well and squeeze dry. Blend the basil with the chilled syrup until smooth and vibrant green. Pass through a fine sieve and refrigerate until ready to serve.
Prepare the mascarpone cream
Preparation time: 5 minutes
Whisk together the mascarpone, double cream and caster sugar until the mixture forms soft peaks. Take care not to overwhip. Refrigerate until needed.
BBQ the strawberries
Cooking time: 6–8 minutes
Toss the strawberries with the caster sugar and lemon juice. Arrange them on a clean Kasai Grill over gentle heat. This recipe is ideal for cooking over cooler coals once the main course has been removed from the grill. Cook for 6–8 minutes until the strawberries have softened, lightly caramelised and are just beginning to release their juices and have a lovely colour on them. Remove from the grill and allow to cool for 5 minutes.
Assemble
Lightly fold most of the crushed meringue through the mascarpone cream, reserving a few larger shards for garnish. Divide the cream mixture between serving dishes. Top with the warm BBQ strawberries and their juices before spooning over the basil syrup. Finish with the remaining meringue shards and a few fresh basil leaves. Serve immediately while the strawberries are still slightly warm.
Kasai Tip
This dessert is perfect for making the most of the gentle residual heat after grilling. Cooler coals allow the strawberries to soften and caramelise slowly, developing delicate smoky notes without burning. If you have any syrup leftover, use in cocktails or mocktails for a little twist.
