We make the basil infused cream at least 24 hours in advance (boil and steep, not cold infused). Looks like regular cream (no curds, not split). We place it in the fridge and whip it the next day.
Even if we whip it to soft peaks, over a few minutes the cream starts to overwhip by itself slowly until you can’t use it anymore since it’s not smooth.
Is it better to just infuse it in cold hc instead?
I’m so curious if it has to do something with boiling it. Why does it cause this reaction (slowly over-whipping by itself) from basil leaves as opposed to regular chantilly cream that stays as is?
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