Francisco Migoya

Frozen Basil Soufflé

Preparation info
    • Difficulty

      Easy

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 1 kg / 2 lb 3.27 oz basil leaves
  • 1.5

Method

  1. Combine the basil leaves with the cream and let steep under refrigeration for 24 hours. Strain the leaves out with a fine-mesh strainer.
  2. Whip the cream to medium-stiff peaks.
  3. 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.