Use this technique to make infused oils with any soft herbs, such as tarragon, basil, and mint. I use herb oil as a garnish whenever I want an intense, concentrated herb flavor in a dessert. Think about serving strawberries and ice cream with a drizzle of black peppermint oil. Or drizzle some tarragon oil on a salad of tender lettuce and shrimp.

　　

Ingredients

maeks about 1/4 cup

　　Packed 1/2 cup (25g) fresh herb leaves

　　1/3 cup (55g) grapeseed oil

　　

Step 1

Set up a bowl of ice water.

　　

Step 2

Bring a pot of water to a boil. Add the herbs and blanch for 30 seconds. Drain and immediately plunge the herbs in the ice water. Drain again and squeeze out all the water.

　　

Step 3

Put the herbs in a blender with the oil and blend to a smooth puree. Leave, covered, at room temperature for 1 hour to infuse.

　　

Step 4

Strain through several layers of cheesecloth and store the oil, covered, in the refrigerator for up to 3 days.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__