Cinnamon Basil-Infused Whipped Cream

Recipe from "The Herbfarm Cookbook"

Adapted by Matt Lee and Ted Lee

Total Time
45 minutes
Rating
4(8)
Notes
Read community notes

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

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:3½ to 4 cups
  • 24leaves cinnamon basil
  • 2cups heavy cream, preferably not ultra-pasteurized
  • 12-inch cinnamon stick
  • 2tablespoons sugar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

216 calories; 21 grams fat; 14 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 2 grams protein; 16 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

  2. 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.

Ratings

4 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
Andrea

What is cinnamon basil? Can you use regular basil?

Private notes are only visible to you.

Credits

Adapted from "The Herbfarm Cookbook"

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Matt Lee And Ted Lee

Trending on Cooking

Cooking Guides