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Chef Recipes: Strawberry & Basil Desserts

What can you make with strawberry and basil? That was the challenge set to our pastry chefs last week – and to crown the winner? None other than world-renowned chef Kirsten Tibballs. Out of 32 exquisite desserts (see them all here @harrodsfood), our demi chef de partie, Maria Kulikova, emerged victorious. Topped with buttercream flowers, her expertly layered cake comprised basil sponge, basil cream, strawberry marmalade and strawberry cheesecake – as complicated to make as it sounds! Much less tricky but totally delicious are head pastry chef Alistair Birt’s mini doughnuts and demi chef de partie Pierre Mauvan’s seasonal sorbet, for which they've shared their personal recipes.

Alistair’s Strawberry & Basil Doughnuts

Alistair’s Strawberry & Basil Doughnuts

For the basil sugar:
200g caster sugar 
10 dried basil leaves 
½ used, dry vanilla pod (scrape the beans out for use in another delicious dessert, then leave the pod to dry out)
3g timur pepper 

For the doughnuts:
250g strong flour
30g sugar
5g salt 
65ml whole milk 
10g instant yeast 
25g whole egg
50g egg yolk 
50g butter, cubed
About 1 litre sunflower or vegetable oil

For the jam: 
500g strawberries (hulled and quartered)
125g caster sugar 
½ vanilla pod
5g fresh basil 

Pierre’s Strawberry & Basil Sorbet

Pierre’s Strawberry & Basil Sorbet

400g fresh strawberries
190ml water
80g sugar
10 basil leaves

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