Brilliant dessert idea: Chocolate mousse and basil gelee

This cute little dessert came at the end of our nice lunch at Rodero in Pamplona. More on the lunch itself later -I hope- but I want to show you this ingenious idea while I'm still on the road. It's a silky chocolate mousse, topped with cold gélée of basil. It's an unusual combination, I know, but it worked so beautifully.

I'm sure this can be translated easily enough for a home kitchen. It might not be as refined as the version you see here, but the concept is really quite simple. Just make a bitter chocolate mousse, then add to that a purée of basil mixed with a little bit of gelatin for the thicker texture. I'll try it as soon as I get back from this trip.

Cheers <waving> from Denia.