Ingredients
For the shortbread
55g/2oz unsalted butter
45g/1½oz icing sugar, sifted, plus extra for dusting
20g/1oz basil leaves, chopped
½ free-range egg, beaten
100g/3½oz plain flour
¾ tsp baking powder
For the basil and lemon mousse
150g/5½oz caster sugar
15g/½oz basil leaves, chopped
375ml/13fl oz double or whipping cream
1½ gelatine leaves, soaked in cold water for at least 10 minutes
2½ lemons, juice only
For the basil caramel
150g/5½oz ready-made fondant icing (available in cake shops, online and in some supermarkets)
100g/3½oz glucose syrup
handful basil leaves
To garnish
400g/14oz small Tiverton strawberries, or similar strawberries
50ml/2fl oz strawberry jam thinned with water
10g/¼oz icing sugar

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. First make the shortbread. Beat the butter with the icing sugar using an electric mixer until pale in colour. Add the basil and egg and mix well, then gradually add the flour and baking powder. When ready, the mixture will pull away from the sides of the bowl. Remove and chill for 2 hours before using.
3. Roll out the shortbread dough on a sugared surface to about 5mm/¼in thick. Cut out six oblong-shaped pieces, each 10cm/4in long and 5cm/2in wide.
4. Place on greaseproof paper-lined baking trays and bake for 6-8 minutes or until golden brown. You may need to trim the edges to straighten the sides and make them equal, mainly for presentation. Leave to cool completely.
5. Next make the mousse by mixing a third of the sugar with 5 tablespoons of water in a pan. Bring to the boil and simmer for 10 minutes.
6. Remove from the heat and add the basil. Cover with clingfilm and leave to cool.
7. Whip the cream until starting to thicken. Add the remaining sugar, then whip until thick but not stiff.
8. Gently squeeze the gelatine leaves dry, then dissolve in a little of the warmed basil stock. Add to the rest of the basil stock together with the whipped cream and lemon juice, mixing well.
9. Pour into six oblong metal moulds, each 10cm/4in long, 5cm/2in wide and 5cm/2in deep. Place in the freezer to set.
10. For the basil caramel, heat the glucose and fondant to 168C to make a clear caramel (you will need a sugar thermometer). Add the basil, then pour onto two greaseproof paper-lined baking trays. When the caramel is completely cold and set, blend to a fine powder in a food processor. Pass through a sieve, then spread out evenly on two baking trays.
11. Turn the oven up to 200C/400F/Gas 6.
12. Cook the basil caramel in the oven until it melts together to form a thin, glass-like sheet. Leave to cool. Once cool, break into irregular shapes.
13. To serve, place a shortbread biscuit in the centre of each of six plates. Turn out a mousse onto each biscuit. Glaze the strawberries by rolling them gently in the thinned jam and icing sugar, then arrange attractively on each mousse. Carefully place the basil caramel around to enclose the mousse and give an effect of stained glass. Serve immediately.