Infusing cream with basil.

[Stephanie Wallace]

What do you guys do? Boil and steep? Overnight in the fridge? Do you prefer to dry it beforehand? I've exctracted too much bitterness in previous experiments. I'd like to get it right for ganache.

[JayBassin]

How about the same way you make infused oils? Blanch basil in boiling water for 5 seconds, shock, squeeze dry, whiz in a blender with cream, bring to a bare simmer for 5 minutes, let cool, strain.

[Ke Kau]

For a ganache I would boil the cream, remove it from the heat and then add chopped basil. Experiment with a mix of dried and fresh. Steep for 5 minutes and strain over chocolate.

Shane

[Wendy DeBord]

For a ganache I would boil the cream, remove it from the heat and then add chopped basil.  Experiment with a mix of dried and fresh.  Steep for 5 minutes and strain over chocolate.

Shane

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When you strain, don't press down on the leaves.......that might bring out the bitterness.

[jende]

For a ganache I would boil the cream, remove it from the heat and then add chopped basil.  Experiment with a mix of dried and fresh.  Steep for 5 minutes and strain over chocolate.

Shane

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This is the method I use, although I always use fresh herbs and don't chop them first. I think that bitterness can come from allowing it to steep too long (like tea).

[Stephanie Wallace]

Thank you everybody. I steeped fresh basil in cream for about ten minutes and it infused perfectly. I used 10 grams of basil for 650 grams of ganache. I will probably increase the amount slightly next time.

[sote23]

glad to hear it worked out. i've been thinking about basil myself, ever since i tried a joel durand chocolate with basil in it. is the basil subtle? what is the flavor like?

Thank you everybody. I steeped fresh basil in cream for about ten minutes and it infused perfectly. I used 10 grams of basil for 650 grams of ganache. I will probably increase the amount slightly next time.

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[Champagne Sadie]

Please. Never ever use dried.

Mint also works really well for what is being discussed.

[escry]

I make a basil ganache often. If making 650g of ganache, I would infuse 15g of basil in the boiled cream for 5 minutes. This produces a subtle infusion (European style). Try 18g for a stronger infusion (US style).

Don't squeeze. As for chopping the basil I cut mine with scissors, but to be honest have never compared chopped to unchopped - must do so.

[Stephanie Wallace]

At 10 min/12 g/650 g the infusion was subtle-certainly not undetectable. I used thai-basil, so it was pretty anisey.

Edited May 10, 2006 by Melange (log)

[alanamoana]

At 10 min/12 g/650 g the infusion was subtle-certainly not undetectable. I used thai-basil, so it was pretty anisey.

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this is purely subjective...so take with a grain of salt ...

i recently ate a dessert which i described here it is the last post on the thread. please don't make the infusion too strong. it could be my personal taste, but just about any "savory" herb used to make a sweet dessert tastes grassy when overused. there is certainly a place for it. i find that the bitterness of chocolate can take more of the flavor than in the dessert that i described where the flavor was very aggressive. obviously this person felt he was being avant garde...the dessert was disgusting.

[Truffle Guy]

At 10 min/12 g/650 g the infusion was subtle-certainly not undetectable. I used thai-basil, so it was pretty anisey.

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this is purely subjective...so take with a grain of salt ...

i recently ate a dessert which i described here it is the last post on the thread. please don't make the infusion too strong. it could be my personal taste, but just about any "savory" herb used to make a sweet dessert tastes grassy when overused. there is certainly a place for it. i find that the bitterness of chocolate can take more of the flavor than in the dessert that i described where the flavor was very aggressive. obviously this person felt he was being avant garde...the dessert was disgusting.

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I agree with alanamoana on the infusion. I think a savory flavor can really surprise and be wonderful....but it can also be confusing and ill-placed. I absolutely lover Rosemary/Lavender/Basil/Lemongrass etc. caramels but if the infusion is too strong it spoils the effect. In my opinion...(and its just that) the flavor of the savory herb should come at the finish and be subtle. Enough to taste but as a compliment to the sweetness...not in competition.

[laniloa]

I absolutely lover Rosemary/Lavender/Basil/Lemongrass etc. caramels but if the infusion is too strong it spoils the effect.

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These sound wonderful. Can you post your recipe?

[sote23]

yes, I too would love to see some recipes.

[Desiderio]

I did some caramels with one of the Wybauw butter caramles recipes, and instead of using vanilla I used dryed lavander , infused in the cream then strained and proceded with recipe.Very nice , even though the caramel itself didnt impress me too much, meaning that I loved the lavender flavor ( I love lavender truffles )but the caramel could have been better.

[escry]

I mentioned in my earlier post that I chopped my basil, but would experiment.

Well, ... the flavour is vastly improved by NOT cutting but using whole leaves, no bitterness.

[Desiderio]

I mentioned in my earlier post that I chopped my basil, but would experiment.

Well, ... the flavour is vastly improved by NOT cutting but using whole leaves, no bitterness.

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Thank you for posting the result , because I want to make some basil ones next week and I was wondering about the bittrness of some herbs infused etc.Thank you.

[David J.]

What chocolate do you use for the ganache? Semi-sweet or Bitter-sweet?

[escry]

David,

I make a basil ganache with Common/Sweet Basil and Valrhona's Caraibe (a blend of Trinitario cocoas from the Caribbean Isles). Caraibe is 66% cocoa, but is quite sweet/approachable for a bittersweet chocolate.

The sweetness of Caraibe complements the taste of Sweet/Common Basil.