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Chop up wash and dried basil.
Add sugar and boil on LOW for appr. 30 min.
It will reduce into a very thick, chunky compote that is not runny. Take off heat after appr. 30 minutes.
Pour through a sieve into a heat proof cup. The mixture is thick, use a spoon to push it through.
Whisk mixture to prevent whites from cooking
Take off heat once it reaches 160F
Stop mixer once the mixture is thick and glossy, and the bottom of the bowl is cool to the touch.
Add butter a little at a time while beating on med. speed.
Add salt and incorporate. And now we have a swiss meringue buttercream!
Add strawberry extract if desired.