June 24, 2011
Ok, I know last Friday I talked about doing “Friday Favorites,” but…well…I changed my mind. Today, I’d like to introduce Fresh Fridays–a day where I talk about things that I find fresh at home, in my life, and around the web. In honor of our week of berry desserts, this week’s Fresh Friday recipe is Basil Whipped Cream. This is an inspired, seasonal complement to fruit of all kind, and let me tell you, I’m totally hooked!
Berry Recipe Round Up
In case you didn’t get enough berries this week, here are some more recipes to satisfy your sweet-tooth:
Liisa’s Blueberry Muffins from The Maili Files
Blueberry Pie with Cornmeal Crust and Lemon Curd courtesy of Epicurious. This is my go-to blueberry pie recipe for the 4th.
EDG’s own Mulberry and Peach Crumble
So, this isn’t exactly a recipe, but the Larder at Tavern in Los Angeles has this incredible blueberry bread that’s perfection. If you’re in the LA area, definitely check it out (and think about smearing some triple cream all over it)!
I found this neat little recipe in my Ham Book (no, not my Handbook). I haven’t had a chance to try it yet, but it will definitely be a condiment on my 4th of July table!
Basil Whipped Cream
Adapted from Martha Stewart: Pies and Tarts
¾ cup heavy cream
1/3 cup loosely packed fresh basil leaves, patted dry and chopped
¼ cup plus 3 tablespoons sugar
¾ cup mascarpone cheese
Combine cream, basil, and 2 tablespoons sugar in a heatproof bowl. Set bowl over (not in) a pan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate at least 1 hour (or up to 2 hours, for more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.