Description
A refreshing and elegant dessert featuring fresh strawberries topped with mint-infused whipped cream. The cream is gently heated with fresh mint leaves to infuse a delicate herbal flavor, then chilled and whipped with sugar and vanilla for a light, fragrant topping perfect for summer.
Ingredients
Scale
Strawberries
- 2 cups fresh strawberries, hulled and halved
Mint-Infused Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ¼ cup fresh mint leaves, plus extra for garnish
Instructions
- Infuse the Cream: In a small saucepan, combine the heavy cream and fresh mint leaves. Heat gently over medium-low heat until just steaming and small bubbles start to appear at the edges, but do not let it boil. This gentle heat will help release the mint flavor into the cream.
- Steep the Mint: Remove the saucepan from heat, cover it with a lid, and let the mint steep in the warm cream for 15 to 20 minutes. This allows the cream to fully absorb the fresh mint aroma and taste.
- Strain and Chill: After steeping, strain the cream through a fine mesh sieve to remove the mint leaves. Discard the leaves and transfer the mint-infused cream to a bowl. Refrigerate the cream until it is thoroughly chilled, which helps it whip properly.
- Whip the Cream: Using a hand mixer or stand mixer, whip the chilled mint cream with the granulated sugar and vanilla extract until soft peaks form. This means the cream should hold gentle peaks when the beaters are lifted but remain smooth and creamy.
- Serve: Divide the fresh strawberries into serving dishes. Spoon or pipe the mint whipped cream over the strawberries. Garnish with additional fresh mint leaves to enhance the presentation and aroma.
Notes
- For a dairy-free alternative, substitute the heavy cream with chilled full-fat coconut cream, which also whips well and complements the mint flavor.
- To add extra texture and sweetness, serve with a sprinkle of crushed shortbread cookies or meringue pieces on top.
