CINNAMON BASIL-INFUSED WHIPPED CREAM
Provided by Matt Lee And Ted Lee
Categories dessert
Time 45m
Yield 3 1/2 to 4 cups
Number Of Ingredients 4
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 23 milligrams, Sugar 5 grams
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