Put the Water, Basil and Sugar into a saucepan until Sugar has dispersed and bring to the boil.

Pour the stock syrup into a bowl and add the Coulis and Easy Whip using a hand blender until thoroughly mixed.

Place in a Kitchen Aid and whip for up to 8 minutes or until whipped enough to pipe.

Spoon into a piping bag

Pipe into a glass and serve.

Pipe onto Silicon Mat and dehydrate for 24 hours to form an eggless Meringue.