Basil Bavaroise

Directions

1. 1
   Put milk an gream together in a small caserole in low heat.
2. 2
   Combine sugar an egg yolks and add in the milk-cream.
3. 3
   Combine until 80-82 degrees
4. 4
   Add basil leaves and combine
5. 5
   Remove from the heat and through pests put the cream in another utensil
6. 6
   In a bowl put the gelatine leaves with cold watter until soften
7. 7
   Add the gelatine in the cream and beat it in the blender until have a light color from the basil.
8. 8
   Fill glasses or pots and put it in the fridge for 3-4 hours until stabilized