4342 Crème Chantilly

Whipped Cream

Method

Keep some thick and very fresh double cream chilled for 24 hours before being required. When required, whisk it until it has doubled in quantity and is fairly stiff. Stop whisking at this stage as otherwise it will break down and turn into butter. Add 125 g ( oz) caster sugar of which 25 g (1 oz) should be vanilla sugar, per 1 litre ( pt or U.S. cups) cream; if not for immediate use, keep in a cool place.

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