Turns out, when New Yorkers move to a new apartment that does not have a grill like their old place, they will actually offer to come to your house and cook for you just for the chance to get near the old propane again.
I'm totally fine with this arrangement. We get stuck with the dishes, yes, but I get all afternoon to make a pretty new dessert that gets plenty of glory.
And I am also very intrigued by this idea of infusing whipped cream. Pretty simple really, just like making a syrup. In this case it was chopped-up basil. I wonder if you could do the same with mint, lavender.... citrus zest? Would the acid do something funky to the cream? Anyway, the basil gave a lovely, mild taste to the cream, and the fried basil leaves were a sophisticated and surprisingly tasty touch to a pretty rustic dessert.
The weird 50s-style photography is because of crappy overhead lighting, but part of me is kind of digging that look.
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