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Frozen Basil Soufflé
Preparation info
- Difficulty
Easy
Appears in
Published 2008
Ingredients
1 kg 2 lb 3.27 oz 1.5
Method
- 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.
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