Whipped Herb-Infused Cremeux

• 4 silver gelatin sheets
• 1000 g heavy cream
• 25 g her

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a saucepot, heat cream and herbs to a simmer. Set aside to steep for up to 25 minutes before straining. Return cream to the pot, add sugar and bring to a boil. Stir in gelatin to dissolve and refrigerate overnight before whipping in the bowl of a stand mixer fitted with a whisk attachment until fluffy.<