Basil in Desserts
Basil is my passion and a staple in my baked goods and confectionery for quite some time now, and has become a true signature of mine. I adore using it in all sort of sweet treats, from entremets to tarts, cakes, eclairs or choux. However, in recent years I have also explored beyond basil, into the fascinating world of aromatic herbs, using not only basil but also mint, rosemary, marjoram or lovage. What’s interesting is that each of these aromatic herbs has its own properties, its own dosage and specific processing methods, making the entire experience not only a sensory one but also a technically challenging one!
Basil has been used as an aromatic herb since ancient times, being a respected plant, often considered sacred. In fact, its name comes from the Greek word “basilion”, neuter of “basilikos”, meaning royal. Basil has been used in many cuisines around the world and is considered to have benefits for health. Many of us are familiar with basil due to Italian cuisine, but it can also be found in Thai or Vietnamese cuisine, as well as in other cultures.
Basil presents itself as a vibrant green plant of varying shades of green with red or purple undertones. It belongs to the same family as mint, with over 60 varieties of basil. The aromas of basil vary from variety to variety, with a good indicator of the aroma being the name. We can find examples such as lemon basil – basil with a lemon scent, cinnamon basil – basil with a cinnamon scent, and the list can go on.
What kind of basil to use in desserts
First and foremost, it’s best to have fresh basil! Compared to dried basil, the fresh plant has a much more intense aroma and comes with an absolutely stunning color that can easily be brought out by processing the basil in the right way, with a lot of care for the temperature it reaches. As for the variety, I personally prefer sweet basil or lemon-scented basil, but tastes are subjective, so you can choose the basil aroma you like best.
Additionally, since I buy it either in a pot or in a container already cut, I always try to take care of it so it keeps fresh for longer. The one in a pot needs watering to survive, while the one already cut I keep in the refrigerator, with a damp cloth around the stem and leaves to allow it to feed on moisture. I find that it keeps a lot longer if moisture is present.
The best flavor combos with basil
- apricots
- raspberries
- strawberries
- carrots
- coconut milk/coconut cream
- cinnamon
- fennel
- pineapple
- walnuts
- pears
- honey
- sour cream
- cream cheese
- cherries
- mint
