Infusion

Definition in Larousse Gastronomique
 

            The process of steeping an aromatic substance in a boiling liquid until the liquid has absorbed the flavor. The resulting liquid is called an infusion. Ex. Teas and Tisanes (Herbal Teas). White wines are infused with truffle peelings for sauces. Red Wines can be infused with cinnamon and clove. Milk is infused with a vanilla bean pod for pastry applications.

The act of introducing, instilling or developing a flavor into a product usually done by steeping or soaking in a warm liquid.. 

Can be done by using Herbs, Spices, Tea, fruit peels, vegetables, vanilla etc. 

Common Examples

Pastry Cream – Vanilla, Almonds and other nuts, Ginger ……

Curds Lemon, Lime citrus….

Brulee….

Fruit…….

Liquors……

Lemon Thyme Custard

Lemon Juice                 1 ¼ oz.

Lime Juice                    1 ¼ oz.

Sugar                           1 2/3 oz.

Butter                           3 1/4 oz.

Fresh Lemon Thyme  6 sprigs

Eggs                             2 ea..

Fresh Yolks                  2 ea.

Sugar                           1 2/3 oz.

1. Bring the juices, sugar and butter to a boil.
2. Whisk together the eggs, yolks and sugar.
3. Temper the egg mixture and return to heat whisking continuously until the curd has thickened.
4. Pour onto a plastic lined sheet pan and cool in fridge ASAP.

Almond Cream

6 oz.                 Butter

6 oz.                 Sugar

2 ea.                 Eggs

6 oz.                 Almond Flour

TT                    Rum

1. Cream the butter and sugar together until light in color.
2. Scramble and then add the eggs slowly.
3. Add in the almond flour mixing until combined.
4. Adjust the flavor of the product with rum and it is ready to go.

Pineapple with Lemongrass and Thai Chilies

1 ea.                 Pineapple

As needed            Sugar

1 stalk              Lemongrass

3 ea.                 Thai Chilies

1. Dice the fruit and place in a sauce pot.
2. Adjust the sweetness with the sugar.
3. Add the spices and flavoring and bring to a boil.
4. Remove from the heat and allow the flavors to infuse.

Rosemary Caramel Sauce

10 oz.               Sugar

2 oz.                 Water

2 drops             Lemon Juice

3 sprigs            Rosemary

1 C                  Heavy Cream

1. Combine the sugar and water and mix until it looks like wet sand.
2. Add the lemon juice and cook the mixture until amber in color.
3. Carefully add the rosemary and allow to infuse for a few minutes.

Slowly add room temperature cream to desired consistency.