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
MEREDITH STEELE is a recipe developer, food writer, food photographer and author of InSockMonkeySlippers.com, an award winning family food blog celebrating creative and fresh foods. Her recipe development and photography company, MBS Recipe Development specializes in multimedia recipe development for commercial and small business who’s clients include everyone from Ziploc® to small wineries. Meredith’s work has been published online, in various print media, and has been nominated for the SAVEUR awards. She can also be found across the pond writing a monthly column for JamieOliver.com. When Meredith is not in the kitchen, she’s roaming Dallas, Texas with her husband, curly-headed pixie of a daughter, and big floppy-eared dog.