In the bustling culinary heartbeat of Johannesburg, South Africa, where the aroma of creativity fills the air, I embarked on a teaching journey that would later inspire one of my favorite creations: The Basil-Infused Strawberry Swiss Roll.

While working as a culinary teacher at one of South Africa’s prestigious culinary schools, I was entrusted with the task of mentoring future top chefs in the intricate art of pastry making. Amidst the flour-dusted countertops and the delicate dance of whisks and spoons, an idea began to take shape.

Summer was in full bloom, and the marketplaces were brimming with lush strawberries, their sweetness promising endless possibilities. Meanwhile, fresh basil, with its intoxicating scent, beckoned to be more than just a savory herb. It was in this vibrant culinary setting that I decided to combine these two distinct flavors, allowing them to dance together in a culinary ballet.

The process was experimental, filled with trials, adjustments, and a fair share of anticipation. The result? A Swiss roll that was not only visually striking but a symphony of taste, where basil met strawberry in a harmony unlike any other.

This dessert became more than just a recipe; it symbolized a fusion of tradition and innovation, a reflection of South Africa’s rich culinary landscape, and a testament to the passionate young chefs I had the privilege to teach.

Today, I invite you to experience this sensational combination, a dessert that whispers the story of a South African summer and the joy of culinary exploration. Let the Basil-Infused Strawberry Swiss Roll take you on a taste journey, one that began in the kitchens of Johannesburg and now awaits in your home. Enjoy the adventure!

Basil Infused White Chocolate Strawberry Swiss Roll
Recipe

Ingredients

Red Patterned Paste

• 20 grams cake flour
• 2 tsp granulated sugar
• 1 tbsp + 1 tsp milk
• 1 tsp vegetable oil
• 2 egg whites
• 1 tbsp granulated sugar
• Red gel color

Basil Green Cake Base

• 70 grams cake flour
• 1/4 tsp sea salt
• 10 fresh basil leaves
• 90 ml whole fat milk
• 20 ml vegetable oil
• 30 grams granulated sugar
• 1/2 tsp vanilla extract
• 6 egg whites, room temperature
• 55 grams granulated sugar
• 1/4 tsp cream of tartar
• Basil green gel coloring

White Chocolate Strawberry Mousse

• 200 grams white chocolate
• 1 cup heavy cream, chilled
• 100 grams fresh strawberries
• 5 fresh basil leaves
• 1 tsp unflavored gelatin powder
• 4 tsp water
• 2 tbsp granulated sugar

Instructions

Creating the Red Patterned Paste

1. Mix Wet Ingredients: Combine milk, vegetable oil, and 2 tsp sugar in a small bowl.
2. Sift Flour: Sift cake flour into the wet mixture.
3. Beat Egg Whites: In a separate bowl, beat egg whites until stiff, adding 1 tbsp sugar gradually.
4. Fold In Egg Whites: Gently fold egg whites into the flour mixture.
5. Add Color: Divide and tint with red gel color.
6. Pipe Design: Using a piping bag, pipe the desired design onto silicone mats.
7. Freeze: Place in the freezer for 5-10 minutes.

Basil Green Cake Base

1. Preheat Oven: Preheat the oven to 350°F (175°C).
2. Infuse Milk: Heat milk and basil leaves until simmering. Let steep, strain, and cool.
3. Mix Wet Ingredients: Combine basil-infused milk, oil, 30 grams sugar, and vanilla extract.
4. Sift Dry Ingredients: In another bowl, sift cake flour and salt.
5. Combine Wet & Dry: Mix wet and dry ingredients, being careful not to overmix.
6. Whip Meringue: Whip 6 egg whites until frothy, add cream of tartar, gradually add 55 grams sugar, and whip until stiff peaks form.
7. Color Meringue: Add basil green gel color.
8. Fold Meringue into Batter: Gently fold meringue into batter in three additions.
9. Combine with Red Paste: Pour batter over frozen red paste on silicone mat or lined baking tray.
10. Bake: Bake for 12-15 minutes or until the cake springs back when lightly touched.
11. Cool: Remove from the oven and let cool slightly.

White Chocolate Strawberry Mousse

1. Melt Chocolate: In a heatproof bowl, melt white chocolate.
2. Puree Strawberries: Blend fresh strawberries into a puree.
3. Chop Basil: Finely chop fresh basil leaves.
4. Bloom Gelatin: Sprinkle gelatin over water and let bloom for 5 minutes. Heat until liquid.
5. Whip Cream: Whip chilled heavy cream with sugar until soft tracks form.
6. Add Chocolate & Gelatin: Gradually add melted chocolate, cooled gelatin, strawberry puree, and chopped basil. Whip until stiff.

Assembling the Swiss Roll

1. Cool Cake: Allow cake to cool completely.
2. Spread Mousse: Spread mousse over cake evenly.
3. Roll Cake: Carefully roll the cake, using parchment paper to assist.
4. Chill: Wrap in plastic wrap, chill to set.
5. Serve: Cut off the edges, slice, and serve chilled.

Notes

• Basil infusion can be adjusted according to taste.
• Monitor the cake during baking to avoid over-baking.

Enjoy your delightful Basil-Infused Strawberry Swiss Roll, where summer flavors unite to create a truly sensational dessert!