STUDIOKITCHEN

Rosemary's Baby

In this day and age of progressive "mixology", all kinds of simple syrups are required but herbs are delicate, you want the flavor and aroma not the color. In addition to that, some of the stems and twigs muddle the flavor.

Hot infusion would be the logical way to extract maximum flavor but then it comes with tannins and a bunch of other distractions.

Cold infusions on the other hand take an eternity..........that is unless you let science be your friend.

Vacuum compress the rosemary at 100% for a minute.
Cut the bag open and pour in cold simple syrup and reseal the bag with the slant tray in the vacuum sealer.
Freeze the bag overnight.
Defrost.

The rosemary simple syrup is more present and delicate than results from previous methods. Now to see if it works with other herbs.

Mary Mary Quite Contrary...

After 4 days of different methods including a Chinoise, Superbag, Coffee Paper Filters, the answer came in the form of gelatin and a fine micron water filter bag insert.

I present you the absolutely clear "Bloody Mary".

Clearly it isnt a bloody mary but it tastes exactly like one.

What fun !

Now what do we call it ?

Puzzle

How would you make an egg custard based buttermilk ice cream for the tart below with non homogenixed  fresh buttermilk since it tastes 1000 times better than the commercial stuff but separates when heated ?