A savory variation of whipped cream that combines well with a pistachio tart or even a deep chocolate pot de creme. Cream is steeped with fresh rosemary sprigs, strained, chilled then whipped.
Add cream and rosemary sprigs to a small glass saucepan. Heat on medium until cream just begins to simmer; remove from heat. Transfer mixture to a glass bowl and allow to cool for about 30 minutes. Strain the mixture and return cream to the small bowl; cover and refrigerate until cold, at least 2 hours. Alternately you can place the strained cream over an ice bath until well chilled.
Place chilled cream and sugar in a deep bowl and beat with an electric mixer until soft peaks form. Serve immediately.