Small raspberry pie with basil flavored whipped cream

Tadaaa, I finally got around to trying something else than my thyme flavored whipped cream!

I gave in to temptation : the greengrocer on my street corner had this end of the day promotion I just couldn’t resist : 3 punnets of raspberries for 5 €!

So I took the opportunity to test an idea that had been on my mind for a couple of days : basil flavored whipped cream!

A couple of fresh basil leaves later … here’s the result!

 

For 4 tartlets:

1 shortcrust pastry

2 punnets of raspberries

sugar

a handful of fresh basil leaves

33cl of liquid cream

Powdered sugar

Lay and press the pastry into the tarlet molds.

Give the pastry a few fork stabs.

Top with the raspberries.

Sprinkle lightly with sugar.

Bake 10 to 15 minutes.

Heat the cream in a saucepan with the basil leaves.

Bring to a boil.

Remove from heat and mix the cream with the basil until it emulsifies well.

Add one to two tablespoons of powdered sugar, and mix again.

Pour the cream into a cream whipper, and put it in the fridge to cool. (I made mine the day before – the basil had time to infuse the cream and it was even better!)

Once the tartlets are cooked, remove them from the oven and let them cool to room temperature.

The tartlets must be cold before serving if you want whipped cream to hold without melting!

Just before serving, remove the whipper from the fridge and cover the pies with a little basil flavored whipped cream.

Eat up!


I really liked this version of whipped cream: it provides that little something extra compared to a classic dessert, without requiring any big special effort!

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