Fresh strawberry and basil Crémets

Technical stages for Fresh strawberry and basil Crémets :

• Think to remove the fromage from its basket a few hours before to let it drain.
• Prepare 6 squares of mousseline.
• Whip the liquid cream into whipped cream and also beat the egg whites firm using the salt.
• Thinly chop the basil.
• Pour the fromage frais in a bowl. Add the basil, whipped cream then firm whites by gently lifting the mixture without stirring, until you obtain a smooth and foamy preparation.
• Dispatch this mousse in the center of each square of mousseline and fold the gauze from the top like making an aumônière.
• Fasten then using string or simply a clothes pin.
• Place them in a dish to collect the petit lait (juice of the fromage) and store in the fridge overnight.
• Before serving, rinse then drain and top the strawberries. Keep the 12 most beautiful ones for decoration, pass the rest through the mixer with sugar and lemon juice.
• Unwrap the cremets and place them in the center of the plates. Sprinkle icing sugar through a sieve, then surround with the strawberry coulis.
• Decorate with basil leaves and reserved sliced strawberries.
• Suggestions:
• For the mousseline, use several layers of gauze for plaster.