Name: Frozen Basil Soufflé
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 1.5 kg / 3 lb 4.91 oz / 30% heavy cream; 3.5 kg / 7 lb 11.46 oz / 70% Swiss meringue; 1 kg / 2 lb 3.27 oz basil leaves

Combine the basil leaves with the cream and let steep under refrigeration for 24 hours. Strain the leaves out with a fine-mesh strainer.

Whip the cream to medium-stiff peaks.

Fold in the Swiss meringue in 2 additions. If folding in the basil leaf chiffonade (see Note), do so at the end of the process.

Frozen Basil Soufflé

Ingredients

Method

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