Preparation 1. Place a medium stainless steel bowl and beater in the freezer to chill. In a small heavy saucepan, combine the honey and rosemary and bring almost to a simmer over low heat; bruise the rosemary with the back of a spoon. Remove from the heat, cover and set aside until the honey cools to room temp. Taste the honey as it stands; it should have a pleasant rosemary flavor. Discard the rosemary. 2. Pour the cream into the chilled bowl, add the honey and beat at high speed until soft peaks form. Serve the whipped cream immediately or cover and refrigerate for a few hours.