The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Mint flavored whipped cream

June 30, 2011

Mint whipped cream was fairly easy to make. It was a great addition on the strawberry pie and the uses for this on top of hot chocolate, frozen hot chocolate and other drinks are endless.

I used Marth’s recipe and I’m looking forward to adapting this with other herbs from my windowsill. While mint is great, a lemon verbena and basil mix would also be great on top of other fruit desserts. I’ll work on that one next.

For now, here’s the mint.

1/4 cup sugar
2 packed cups fresh mint leaves and stems, coarsely chopped, plus sprigs for garnish
1 cup heavy cream

1. Make syrup: In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil. Remove from heat; steep 15 minutes. Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible. Discard solids. Let cool. This made about
¼ c. liquid for me.

2. Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in cup syrup (store any remaining syrup); if needed, re-whip cream to stiffen.

While it might be tempting to just use mint extract, do it this way. You get a more robust, natural flavor. If you are in New York, check out the Union Square Greenmarket on Wednesday. If you get there right before they close, you can get a great box of mint from the organic greens people at a discount. There was a little more than 2 cups packed in the container and it was $3. (Normally it’s $5.)

For those of you who don’t have an immersion blender, go get one immediately. My parents got me one for Christmas last year and I swear I use it every day. It’s great for whipping up breakfast smoothies and I can tell you with confidence it did not take me more than 2 minutes to make the whipped cream. Such things shouldn’t be so easy.

Have a great Thursday everyone!


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