Cold essence of basil with lime sorbet, ice-blended dill and hints of raw almond

Esencia fría de albahaca con sorbete de lima, granizado de enebro y toques de al
Martín Berasategui
Chef: Martín Berasategui
Country: España
City: 20160 Lasarte-Oria (Guipúzcoa)
Address: Loidi, 4
(+34) 943366471

Martín Berasategui is one of the finest pâtissiers in the world, something which on two occasions has earned him the distinguished title of Pâtissier of the Year by Lo Mejor de la Gastronomía. His capacity to create triumphant recipes is astonishing. As a testimony, it suffices to mention the Dishes of the Year he has been awarded by Lo Mejor de la Gastronomía: 12; among which the timeless caramelized mille-feuille of smoked eel, foie gras and apple and the warm vegetable marrow salad with lobster, razor clams and cockles as well as lettuce cream and iodized juices.
Strangely, among such magnanimous creations, there have been no desserts included, perhaps unjustly, since you couldn’t ask for a more virtuosic, succulently refined dish than the hazelnut and egg soufflé, deserving of the highest accolades. Regardless of the past, two formulas are now more than worthy of the title Dish of the Year. The celery with frozen aguardiente, an example of utter perfection, and the cold basil essence with lime sorbet, ice-blended dill, cream and crisps of almond brioche, cinnamon cookie and lime-basil sorbet. It is an articulation that capitalizes on historic flavors, captured with an unsurpassable technique and exquisiteness, presented in stunning symphony. It has the added feature of the aroma and freshness released by the basil soup, giving it an audacity and even a certain insolence, contributed further by the petits pois, which insist on the apparent green character of this dessert. We cannot tell if it is more or less worthy than the other, it’s a question of tastes and of mood. But one thing is certain: it has a greater, more liberal tone.

The Recipe


Baked almond batons

  • 50 g butter
  • 50 g confectioner’s sugar
  • 50 g powdered almonds
  • 2 g egg yolk
  • 100 g brioche
  • 20 g sliced almond


Basil water

  • 200 g basil
  • 300 g water
  • 20 g sugar


Ice-blended dill

  • 1500 g mineral water
  • 300 g sugar
  • 250 g gin
  • 3 gelatin sheets, previously soaked and dissolved

Almond cream

  • 150 g of UHT milk
  • 150 g raw almond paste
  • 220 g cream
  • 60 g sugar
  • 3 gelatin sheets, previously soaked



Cinnamon cookies

  • 400 g brown sugar
  • 400 g French butter
  • 400 g powdered almonds
  • 400 g all purpose flour
  • 4 g salt
  • 6 g lemon peel, grated
  • 10 g powdered cinnamon


Lemon and basil sorbet

  • 500 g lemon juice
  • 625 g sugar
  • 750 g mineral water
  • 20 g lemon peel
  • 750 g acidic green apple (peeled)
  • 100 g basil leaves
  • 5 gelatin sheets, previously soaked



For the batons:

Cut the dough while cold into 8 x 1 cm rectangles
Mix the butter and confectioner’s sugar in a bowl, add the powdered almonds followed by the egg yolks
Put the dough into a pastry bag and refrigerate.
Once cold, squeeze to a 1cm thickness on top of the brioche batons and top with scattered almond slices.
Bake for 4-5 minutes at 185ºC/365º.


For the basil water:

Blanche the basil in boiling water for 10 sec. Cool in ice water, blend with the 300 g water in a Thermomix.
Pass through a fine sieve and mix with the sugar. Store in the refrigerator to avoid oxidation.

For the ice-blended dill:

Prepare the syrup, add the gelatin and refrigerate. Add the alcohol to the cold gelatin and freeze. Remove from the freezer and scrape off with a grater.


For the cream:

Mix the milk and almond paste.
Warm the cream, dissolve the sugar and previously soaked gelatin sheets.
Mix all the ingredients and pass through a fine sieve.
Move to a siphon with two charges and foam while cold.



For the cookies:

Mix the softened butter and the brown sugar. Incorporate the rest of the ingredients and work into a uniform dough.
Refrigerate for an hour and blend in an ice crusher.
Bake at 160º C / 320º F for approximately 15 minutes.



For the lemon sorbet:

Make a syrup with the water, sugar, and lemon peel; when it starts to boil, remove from heat, add the basil leaves, seal tightly and leave to infuse for 15 min. Strain, add the gelatin, lemon juice and dissolve. Add the apple, peeled and cubed, and move to the Thermomix. Strain through a fine sieve. Place the molds in a Pacojet, previously frozen, and freeze.


On a deep plate, start with the following:
Arrange the almond batons on the dish.
Place 1 cc of almond cream to one side.
Top with a marigold.
Place 12 pieces of cinnamon cookie in the center.
Top the cookies with a teaspoon-sized quenelle of sorbet.
1.5 tablespoon of the ice-blended preparation on top of the sorbet.
6 snow peas
4 basil sprouts
Serve with 2 tablespoon of basil water in a small, clear crystal jar.