I’m always facinated by unexpected flavors and tastes, so when I recently came across a recipe for herb-infused whipped cream, I was intrigued. Since I got home a bit early today, I decided to give it a try. The result was a delicous basil and cinnamon-infused whipped cream, with a slight hint of sweetness.
Although this is an extremely simple recipe, its not one that you want to multitask your way through. I decided to start unloading the dishwasher while my cream was whipping, and the results came out a bit stiffer than I would have preferred. But, if you don’t mind actually paying attention for a few minutes, the results will be well worth your time. Plus, this seems like such a novel party trick for entertaining. Imagine how impressed your guests would be when served strawberry shortcakes with basil and cinnamon whipped cream (please invite me if you do!).
I served mine alongside miniature peach upside down cakes — an extremely easy recipe I adapted from one found on Allrecipes — combining fresh or frozen fruit, a carmelized brown sugar/butter sauce and a vanilla cake batter. Incidentally, I had some leftover cake batter, so I made a few cupcakes — which JiT declared the best vanilla cupcakes I’ve ever made. I’ll plan on posting yet another vanilla cupcake based on this recipe soon.
In the meanwhile, here’s my adaptation of the basil and cinnamon-infused whipped cream:
Basil and Cinnamon-infused Whipped Cream
Adapted from ”The Herbfarm Cookbook”
Makes: 1 1/2 to 2 cups.
4 or 5 fresh basil leaves
1 cups heavy whipping cream
1 cinnamon stick
1 tablespoons sugar
Crush basil leaves in your hand or roll over with a rolling pin a few times to bruise them slightly. Heat cream over medium heat until simmering, stirring constantly so cream does not scald. Add basil leaves and cinnamon stick, submerging them in cream. Turn off heat and let sit for a half-hour. Strain through a wire sieve, pressing out juice in leaves.
Refrigerate until very cold, about 6 hours (I’m impatient, so I put mine in the freezer for about 30 minutes — just watch that it doesn’t freeze). Place cold cream and sugar in a mixer and whip until it forms peaks (again, watch closely to be sure you don’t over beat).