Rosemary Whipped Cream

1 cup whipping or heavy cream
2 fresh rosemary sprigs
1 tablespoon powdered sugar

Add cream and rosemary sprigs to a small glass saucepan. Heat on medium until cream just begins to simmer; remove from heat. Transfer mixture to a glass bowl and allow to cool for about 30 minutes. Strain the mixture and return cream to the small bowl; cover and refrigerate until cold, at least 2 hours. Alternately you can place

place cream in a 1 pint whipped cream dispenser. Charge with 1 whipped cream charger, shake and serve.

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