Basil & lime Easter cheese dessert with strawberry jelly balls

Ingredients

Cheese mass

140 grams (5 ounces) cream cheese

60 grams (2.1 ounces) mascarpone

Zest of 0.5 lime

20 milliliters (0.7 ounces) lime juice

25 grams (0.9 ounces) sugar

2 grams (0.07 ounces) gelatin

45 grams (1.6 ounces) condensed milk

50 milliliters (1.7 ounces) whipping cream

150 milliliters (5.1 ounces) whipping cream

1 gram (0.03 ounces) basil

Strawberry jelly balls (4 pcs)

70 grams (2.5 ounces) fresh strawberries

1 gram (0.03 ounces) cornstarch

10 grams (0.35 ounces) sugar

1 gram (0.03 ounces) gelatin

10 milliliters (0.35 ounces) lime juice

Instructions

Step 1

1. Infuse the basil in 50 milliliters (1.7 ounces) of whipping cream overnight, covered with cling film. For a more intense basil flavor, you can gently bruise the basil leaves before infusing.

Step 2

2. Soak the 1 gram (0.03 ounces) of gelatin for the strawberry jelly balls in ice-cold water.

Step 3

3. Cut 70 grams (2.5 ounces) of fresh strawberries into small pieces and place them in a saucepan. Combine 10 grams (0.35 ounces) sugar with 1 gram (0.03 ounces) cornstarch and add it to the strawberries. Warm up the mixture until the sugar dissolves.

Step 4

4. Add 10 milliliters (0.35 ounces) lime juice to the strawberry mixture, mix well, and add the squeezed gelatin. Pour the mixture into round silicone molds with a diameter of 2.5 centimeters (1 inch) and freeze. Then, connect the halves into balls. You can use a pastry brush to clean the edges and get a perfect sphere.

Step 5

5. Beat 140 grams (5 ounces) of cream cheese and 60 grams (2.1 ounces) of mascarpone together with 20 milliliters (0.7 ounces) of lime juice, 25 grams (0.9 ounces) of sugar, 45 grams (1.6 ounces) of condensed milk, and 150 milliliters (5.1 ounces) of whipping cream in a mixer until smooth.

Step 6

6. Strain the infused cream and bring it to a boil. Add 2 grams (0.07 ounces) of squeezed and pre-soaked gelatin. Cool the mixture slightly, then add it to the cheese mixture. Beat again and add the zest of half a lime. Ensure the gelatin mixture is not too hot to prevent curdling the cheese mass.

Step 7

7. Cover the bottom of a mold with foil. Pour the cheese mixture into the mold, adding the strawberry jelly balls randomly. Freeze the dessert for 8-10 hours.

Step 8

8. Defrost the dessert in the fridge before serving. Decorate according to your preference. Fresh strawberries, mint leaves, or a light dusting of powdered sugar make great decorations.

Servings

Picture this: a sunny afternoon, a cozy picnic blanket, and a basket filled with these delightful cheese and strawberry jelly balls. Serve them chilled, and watch your guests' eyes light up as they bite into the creamy cheese and discover the sweet, juicy jelly inside.

Pair these treats with a refreshing lemonade or a light sparkling wine for a sophisticated touch. If you're feeling adventurous, try drizzling some honey or chocolate sauce over the tops - a little extra sweetness never hurt anyone! For a more elegant presentation, garnish with fresh basil leaves or thin lime slices. These simple additions can elevate your dessert to gourmet status.

These cheese and strawberry jelly balls aren’t just great for picnics; they make a wonderful addition to any dinner party or family gathering. Serve them on a platter with some colorful, fresh berries on the side. Trust us, these tiny balls of flavor will be the talk of the table!

Equipment

Blender or mixer

A good blender or mixer is essential for properly combining the cheese mass and ensuring a smooth consistency.

Saucepan

This will be used for creating the strawberry jelly. Make sure it's nonstick to prevent burning.

Round silicone molds (2.5cm/1-inch diameter)

These molds help you shape the perfect strawberry jelly balls. Ensure they're flexible for easy removal.

Cling film

Used for infusing basil in cream overnight. This keeps the cream fresh and allows the flavors to meld.

Foil

This is for covering the bottom of the mold to make it easier to release the cheese mass.

Freezer

Essential for setting the jelly balls and the cheese mass. Make sure to clear some space ahead of time!

Variations

For a gluten-free version, this recipe is naturally free of gluten-containing ingredients, so no substitutions are necessary - enjoy with ease!

To make a vegan variation, substitute the cream cheese and mascarpone with a plant-based cream cheese alternative, and use a vegan gelatin replacement like agar-agar or carrageenan. Swap the condensed milk with sweetened coconut milk, and use plant-based whipping cream. Fresh basil and strawberries are already vegan-friendly, so make the necessary swaps and follow the recipe as usual for a delicious vegan treat.

Faq

Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the jelly.
What can I use if I don’t have a silicone mold?
You can use an ice cube tray or any small round container. Just make sure to line it with cling film for easy removal.
How do I keep the cheese mass from getting lumpy?
Ensure all ingredients are at room temperature before mixing and beat them together slowly, gradually increasing the speed for a smooth mixture.
Can I add other flavors to the cheese mass?
Absolutely! Feel free to experiment with different zests or extracts like vanilla or almond for a unique twist.
How long can these cheese and strawberry jelly balls be stored?
They can be stored in an airtight container in the refrigerator for up to three days. Freezing them for longer storage is also an option.
What other fruits can be used for the jelly balls?
You can use other fruits like raspberries, blueberries, or mangoes. Just ensure to adjust the sugar levels accordingly based on the fruit's sweetness.