A crisp Italian meringue shell with a basil flavored creme patisserie and strawberry jam.
Preheat the oven to 145'C.
Make the macaroon shells: place the ground almonds and the icing sugar in a food processor and mix to give a fine, lump-free powder.or use a fine sieve.
Place the water and the caster sugar in a saucepan and heat to 118'C. Whilst this mixture is heating, whisk 75g of egg whites. Once the sugar has reached 118'C, add it to the egg whites and whisk until the mixture cools down. Add the food colouring and mix gently.
Add the remaining egg whites to the icing sugar and almond mixture and mix well until you obtain a paste , Add a spoonful of the meringue mixture at the time and fold it in. Once the mixture reaches the ribbon stage, place it in a piping bag and then pipe the macaroons on to a lined baking sheet. Gently tap the baking tray down on to the work surface. Transfer to the oven and cook until the macaroons feet are created, after that keep on opening the oven door every minute or two to turn the macaroons. Macaroons are ready when they don't stick in the paper anymore , it'll take around 12/15min.
Pick the leaves from the basil and discard the stalks.
Crack the whole eggs into a bowl and mix with the sugar and cornflour.
Bring the milk to the boil in a pan and then slowly pour over the egg mixture, mix well.
Lower the heat on the stove top and return the mixture to the heat.
Cook on a low heat while constantly stirring until a thick custard is obtained.
Now remove from the heat and fold the basil leaves in.
Put the mix in a blender and blitz.
Lay the mix on a flat tray with clingfilm over the top and place in the fridge until cool.
Now put the basil mix and the strawberry jam in two separate piping bags and fill the shells.
«Be sure to quickly cool the basil mix as to not allow it to discolor. This can be passed through a sieve if you do not like the texture or if the flavor is too strong.»