Herb-Infused Milk or Cream Master Recipe

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Book Description

Since 1990, Jerry Traunfeld has been the chef at the Herbfarm, a restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington State devoted to propagating an exceptional variety of culinary herbs, edible flowers, and greens. People wait months for a table at this restaurant, where Traunfeld's unaffected yet sophisticated cooking unfolds in a nine-course dinner. Reading his recipes, you understand why.

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The Herbfarm Cookbook

Authors: Jerry Traunfeld

Date: March 2000

ISBN: 0684839768

Publisher: Scribner

Hardcover

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Herb-Infused Milk or
Cream Master Recipe
Recipe from: The Herbfarm Cookbook
by Jerry Traunfeld
Cookbook Heaven at Recipelink.com

Whenever you make a dessert that features milk or cream as a main ingredient, you are given an opportunity to add the flavor of fresh herbs with this infusion technique. Just as you would tea, you bring the milk or cream to a boil, add whole herb leaves or sprigs, and steep the mixture for 30 minutes, covered and off the heat. Then you pass it through a strainer, chill it if necessary, and proceed with the recipe. The flavor of the herb is thus captured in the milk or cream, giving it the aromatic essence of the fresh herb without its green vegetable characteristics. The strained infusion also prevents the rough texture of the herb leaves from spoiling the silky consistency of custards and ice creams.

You can use this method to infuse skim milk, low-fat milk, whole milk, half-and-half, light cream, heavy cream, or any combination of these, but the higher the fat content, the more herbal flavor will be captured. Once the liquid is infused and strained, it can be stored in a covered container in the refrigerator up to the product's expiration date, but the flavor will be best if used within 3 days.

Makes: 2 cups

2 cups milk or cream, plus an additional 2 tablespoons if needed
Your choice of herb (see Herbal Infusions for Desserts)
Additional flavoring if desired (see Herbal Infusions for Desserts)

Pour the milk or cream into a small (I- to 2-quart) saucepan and place it over medium-high heat. Watch the pan carefully. As soon as the milk or cream comes to a full boil, add the herbs and any additional flavoring, push them under the surface of the liquid with a spoon, and immediately remove the pan from the heat. Cover the pan and let the herbs steep for 30 minutes. If they steep longer, it will have little effect on the flavor, but you should uncover the pan so that the milk or cream can cool faster. Strain the liquid though a fine sieve into a large liquid measuring cup, pressing down firmly on the herbs with the back of a spoon to extract all the liquid from the leaves. Add fresh milk or cream if needed to measure 2 cups.

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