Herbal and fruity desert with Boursin®

Discover the recipe created during the Green Corner workshops at StrEat Fest 2025 at Tour et Taxis.

Dessert fraise Boursin

Ingredients for 5 verrines

For the Boursin and basil mousse :

  • 150g garlic & herbs plant-based Boursin

  • 150g plant-based whipping cream

  • 2 bunches of basil

  • 5 parsley sprigs

  • 30g sugar

  • Juice of half a lemon

For the crumble :

  • 50g margarine

  • 75g almond powder

  • 55g rice flour

  • 5g cornstarch

  • 25g sugar

  • 20g polenta

 

  • 250g strawberries

Method

Prepare the Boursin and basil mousse :

Chop the basil and parsley.

In a blender, blend the garlic & herb Boursin with the whipping cream, basil, parsley, lemon juice, and sugar until smooth.

Strain the mixture through a strainer to obtain a smooth cream.

Close the lid and add 2 gas cartridges.

Chill for 15-20 minutes.

 

Prepare the crumble :

In a mixing bowl, combine all the dry ingredients.

Add the margarine and mix well.

Spread the mixture onto a baking sheet and bake at 180°C for 7-8 minutes.

Meanwhile, quarter the strawberries.

In a glass, pour a little Boursin and basil mousse using the siphon.

Sprinkle with a few strawberries and crumble.

Enjoy.

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