80g flour ap
100g white chocolate melted
- Place milk in a medium sized pot and bring to a boil. When the milk boils, remove from heat and add the basil. Steep for 20 minutes. After 20 minutes, strain the basil from the milk.
- Place the yolks, sucrose, flour, cornstarch, and salt in the bowl of a kitchen aid, and whip on high for 2 minutes. After 2 minutes, turn the mixer to low and add the warm basil milk. Mix until even, scraping the sides of the bowl as needed.
- Strain the custard into a clean pot, and cook over medium heat, stirring with a spatula to ensure there is no curdling on the bottom or sides of the pot, and simultaneously whisking to ensure a smooth custard. It’s a two hand job.
- When the custard starts to bubble, set a timer for 1 minute, and cook at a simmer until the timer goes off, stirring and whisking all the while.
- After the custard has cooked for a minute, transfer to the bowl of the robot coupe. Pulse a few times to smooth the custard a little, then add the white chocolate and butter. Pulse until smooth.
- Transfer the custard to a half sheet pan that has been wrapped in plastic, and cover with another sheet of plastic pressed on the surface.
- Chill until set- about 2 hours. Bag into 200g bags, and store on the line for service.