Cut the unsalted butter into cube, then mix all the ingredients in a mixing bowl with a paddle attachment.
Mix it in medium speed until it become crumbly texture.
Bake it at 160°C for 20-25 minutes.
Melt the Belcolade Selection Blanc Cacao Trace and cocoa butter, then mix well all the ingredients together.
Prepare a 6-inch cake ring with plastic acetate strip at the side.
Pour 120gm of the crumble mix into the cake ring and flatten it.
Keep it in the freezer.
Sweet Basil Cake
Blend the sweet basil leaf with the water, then mix all the ingredients in a mixing bowl with a paddle attachment.
Start at slow speed for 1 minute, then turn to medium speed for another 1 minute, mix until a homogeneous batter.
Spread on the baking tray with parchment paper about 0.5cm batter height.
Bake it at 180°C for 20-25 minutes.
Allow it to cool down, use a 6-inch cake ring to cut out two of the cake and set aside.
Sweet Basil Gel
Blend the sweet basil leaf and water, then strain it through the sieve.
Bring the liquid to a boil, mix sugar and agar-agar powder together, then mix it into the boiling liquid.
Continue stir for 1 minute, off the heat then transfer it to a stainless-steel insert, allow it to set.
After then mixture is set, blend the jelly using immersion hand blender.
Cut the strawberry into cube dices, mix with the vivafil strawberry.
Melt the gelatine mass, then mix into the mixture.
Heat the strawberry puree and sugar until the sugar has dissolved, followed by melted gelatine mass, allow it to cool down to 28-30°C.
Whip the whipping cream and Ambiante to soft peak, fold into the mixture.
Melt the gelatine mass, mix with the Topfil Pineapple.
Prepare a 6-inch cake ring with acetate strip at the side.
Pour the mixture into the cake ring then keep in the freezer.
Unmould it when it’s frozen, heat up the Miroir Glassage Neutre to 40°C, glaze it on the frozen Topfil Pineapple.
For the insert, prepare a 6-inch cake ring with acetate strip at the side. Sandwich the two round sweet basil cake with sweet basil gel, place it in the cake ring. Pour the 150gm of the strawberry insert on the cake and keep it in the freeze.
For the mousse, prepare a 7-inch cake ring. Pour the strawberry mousse, put the insert into the centre of the mousse, followed by the crunchy base.
Temper the Belcolade Selection Blanc Cacao Trace, make a 7-inch round chocolate ring with 2 different width.
Unmould the mousse cake, apply the white chocolate ring at the side of the mousse. Place the glazed pineapple jelly on top of the mousse. Whip the Ambiante to stiff peak for piping at the side. Decorate with 3-4 sweet basil leaves on the cake.