For some, basil in a dessert may seem odd. I personally love it - it's light and refreshing and the flavor goes especially well with peaches and strawberries.
Basil Frozen Souffle [03.30.2010]
I made the frozen souffle by steeping basil into cream overnight, giving it that fresh basil flavor and over all pale green color. For the basil specks, I blanched some basil and then pureed it a little bit of corn syrup to keep it from turning brown. I don't use the blanched basil as flavoring because it will affect the final outcome of the flavor - i merely use it for it's visual effect.
Plated with the Basil Frozen Souffle is basil syrup, poached peaches, peach sorbet, amoretti crumble and fresh basil.