Directions

To prepare the basil sugar, combine basil and sugar in a food processor and pulse until smooth. Spread the mixture on a silicon sheet or piece of parchment-lined tray, and allow to dry at room temperature. When fully dry, break into pieces and return to food processor. Pulse for 6 to 10 seconds, or until the mixture is fine and granular. Pass through a mesh sieve. Store in an airtight container.

To prepare the basil streusel, combine the basil leaves, salt and sugar in a mixing bowl and puree until bright green and no traces of the leaves are visible. Add the flour and butter and mix well. Turn onto a silicon sheet or parchment-lined baking tray. Bake at 350°F for 7 minutes, or just until the edges begin to brown. Cool and store in an airtight container.

For the cranberry geleé, combine the cranberries, sugar, water and salt in a sauce pot. Finely mince the grapefruit zest and add to the pot as well. Bring to a simmer. Cook for 12-15 minutes, or just until the fruit beings to burst. Remove from the heat and puree. Reserve. Soak the gelatin sheets in cold water for 7 to 10 minutes. When soft, remove and squeeze the excess water away. Add to the warm cranberry puree, stirring to fully dissolve. Reserve.

For the cranberry-basil geleé, combine the cream, honey and salt in a sauce pot and bring to a simmer. Finely mince the basil leaves and dried US cranberries. Reserve. Soak the gelatin sheets in cold water for 7 to 10 minutes. When soft, remove and squeeze the excess water away. Add to the warm cream mixture, stirring to fully dissolve. Divide the cream in half. To one half stir in the minced cranberries, and the other, the minced basil leaves. Reserve.

In a glass, pour a layer of the cranberry cream mixture and allow to set under refrigeration for at least 2 hours, or until fully set. Repeat with a layer of the basil cream mixture, making sure that the layer is fully set before continuing. Finally, add a layer of cranberry geleé and return to the refrigerator.

For the sugared cranberries, allow the frozen US cranberries to thaw. Roll them onto a paper towel to remove excess moisture. They should be damp but not wet. Roll the berries in sugar and reserve.

To assemble, spoon a little of the basil streusel onto the cranberry geleé layer. Top with a sugared cranberry and a little of the basil sugar. Garnish with a basil leaf.