Cinnamon Basil Creme Fraiche

• 4 tablespoons chopped cinnamon basil
• 2 tablespoons heavy cream
• 8 ounces creme fraiche
• Sugar to taste
• Fresh berries

1. In a blender, puree basil with cream.
2. (Or mince basil and mash in a mortar and pestle with cream and a couple pinches of sugar.)
3. With a spoon, blend mixture thoroughly into creme fraiche.
4. Add sugar to taste.
5. Serve in a bowl, with fresh berries alongside for dipping.

cinnamon basil, heavy cream, creme fraiche, sugar, fresh berries

Taken from cooking.nytimes.com/recipes/9624 (may not work)