Crème Fouettée, dite Crème Chantilly (Whipped Cream, called Chantilly Cream)

Ingredients

• thick and very fresh cream
• 125 grammes caster sugar per litre of cream

Instructions

1. Keep the thick, very fresh cream on ice for 24 hours.
2. Whip it at the moment of use, until it has doubled in volume and has become very firm.
3. Stop whipping at that point, otherwise the cream would break down and turn to butter.
4. Add 125 grammes of caster sugar per litre of cream, one fifth of that being vanilla sugar.
5. Keep it in a cool place if it is not used at once.