Cinnamon Basil-Infused Whipped Cream

Name: Cinnamon Basil-Infused Whipped Cream
Yield: 3 to 4 cups
Cuisine: French
Ingredients: 24 leaves cinnamon basil; 2 cups heavy cream, preferably not ultra-pasteurized; 1 2-inch cinnamon stick; 2 tablespoons sugar

Recipe from "The Herbfarm Cookbook"

Adapted by Matt Lee and Ted Lee

Published June 27, 2000

Total Time: 45 minutes
Rating: 4(9)
Comments: Read comments

—Matt Lee And Ted Lee

Featured in: Chocolate, Lemon, Clove: Yes, This Is Basil

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Ingredients

Yield:3½ to 4 cups

24 leaves cinnamon basil
2 cups heavy cream, preferably not ultra-pasteurized
1 2-inch cinnamon stick
2 tablespoons sugar

Ingredient Substitution Guide

Preparation

Step 1
Wrap basil leaves in a towel and roll a rolling pin over them once or twice to bruise them slightly. Heat cream over medium-high heat until it begins to boil, stirring constantly so cream does not scald. Add basil leaves and cinnamon stick, submerging them in cream. Turn off heat.
Step 2
Cover tightly and let sit for a half-hour. Strain, pressing out juice in leaves. Refrigerate until very cold, about 6 hours. Place cold cream and sugar in a mixer and whip until it forms peaks.

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