Herbal and fruity desert with Boursin®

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

Ingrédients (pour 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 :

1. Chop the basil and parsley.

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

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

4. Close the lid and add 2 gas cartridges.

5. Chill for 15-20 minutes.

Prepare the crumble :

1. In a mixing bowl, combine all the dry ingredients.

2. Add the margarine and mix well.

3. 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.

Don't hesitate to share your comments and tag me on social media (@oxaliscuisinevg) if you try this recipe at home.