Ingredients:

  • 1 cup (30g) fresh basil leaves, packed
  • 1/2 cup (120ml) heavy cream, chilled
  • 1 tbsp (15ml) cold water
  • 4 oz (115g) white chocolate, finely chopped
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tbsp (25g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1/8 tsp (0.75g) fine sea salt

Instructions:

  1. Combine the fresh basil, 1/2 cup (120ml) heavy cream, and cold water in a blender. Pulse in short bursts until the mixture is a vivid green. Pour the mixture through a fine-mesh sieve into a bowl to remove leaf fragments.
  2. Melt the white chocolate using a double boiler or microwave in 15-second bursts. Stir in the strained basil-infused cream and vanilla extract. Allow the mixture to cool to room temperature.
  3. In a chilled bowl, beat 1 cup (240ml) of heavy cream, powdered sugar, and salt using an electric mixer until stiff peaks form, stopping just before the cream becomes buttery.
  4. Gently fold one-third of the whipped cream into the basil-chocolate base and whisk vigorously to lighten. Use a spatula to gently fold in the remaining whipped cream, cutting through the center and lifting from the bottom until no white streaks remain.