On a sweltering summer day, there’s nothing better than a bowl of ice-cold berries. To add a bit of elegance, top it with a cloud of cream, infused with honey and basil.
Prep Time: 30 minutes plus cooling time
1 cup heavy whipping cream
⅓ cup lightly packed basil, plus more for garnish
2 tablespoons honey
3 cups mixed blackberries and blueberries
In a saucepan, bring cream to a simmer over medium heat. Remove from heat, stir in ⅓ cup basil, and steep for 20 minutes. Remove the basil from the cream and refrigerate cream until cold.
Using an electric mixer, food processor, blender or a whisk, whip the cream until slightly thickened and soft peaks form. Add honey and continue to whisk until thick and firm peaks form. Be careful not to over-mix or the cream will become clumpy.
Refrigerate berries until ready to serve. Top with whipped cream and garnish with shredded basil.
Note: The whipped cream can be made a day in advance and refrigerated until time to serve.
For more of Meredith Steele’s recipes: steelehousekitchen.com