Chantilly Cream

I would be lost without Chantilly cream. Generous dollops of it on a dessert that didn’t come out quite right can turn the dessert into a triumph. Served on the side. It can lighten an overly rich dessert. Use organic cream if you can find it, and stay away from ultrapasteurized cream, which is harder to whip to the perfect consistency. Always store Chantilly cream in the refrigerator, tightly covered. It picks up unpleasant odors easily.