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French Macaron with Jolanta – LIME CREAM CHEESE and basil jelly



350 g cream cheese

200 g icing sugar (Melis)

1 lime: juice and zest

100 g fresh basil

200 g water

30 g sugar

2,5 leaves of gelatine


  • To make the basil jelly, cook the basil leaves in a large pan of salted boiling water, until soft, then squeeze out and put in a blender with the sugar. Blend to a smooth paste and then add the water. Check for sweetness then add the gelatine to the basil syrup.
  • pour in 1cm of the jelly into the mould and leave to set in the fridge for a couple of hours. 
  • for lime cream simply combine all the ingredients and beat until fluffy and smooth.


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