Guest guest Posted June 29, 2000 Report Share Posted June 29, 2000 * Exported from MasterCook * Cinnamon Basil-Infused Whipped Cream Recipe By :Adapted from " The Herbfarm Cookbook " Serving Size : 0 Preparation Time :0:45 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 leaves cinnamon basil 2 cups heavy cream, preferably not ultra-pasteurized 1 2-inch cinnamon stick 3 tablespoons sugar 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. Copyright: " © 2000 The New York Times " Yield: " 3 1/2 cups " - - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 37g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates NOTES : Sources for scented basil plants: Union Square Greenmarket, NYC Chelsea Garden, NYC Gilbertie's Herb Farm, Westport, CT 203-227-4175 Peconic River Herb Farm, Calverton, LI, NY 631-369-0058 Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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