Basil Cromesqui - Fried Croquette
Updated: Nov 22, 2019
This delicious, rich appetizer was featured in a Food Science Appetizer workshop led by Casey Miller. The cromesqui will have liquid centers!
1 pint heavy cream
1 bunch fresh basil
¾ ounce sheet gelatin
3 eggs, beaten
4 cups flour
4 cups bread crumbs
Bloom the gelatin in warm water.
Bring the cream to a boil, add the basil leaves, and steep for 1-2 minutes. Blend the basil and cream mixture with salt to taste. Add the bloomed gelatin leaves while blending.
Strain the mixture, and cool overnight.
Run the sides of the pan under hot water to loosen the basil/cream mixture, and remove from the pan. Cut into small 1” squares; should make about 80. Coat the basil/cream mixture with the flour, then into the beaten eggs, and finally into the bread crumbs. Repeat 2 more times, for a total of 3 coatings.
Fry at 350 degrees F for one minute, allow to cool for one minute, then enjoy.