Chantilly cream (2)

Keep the cream in the refrigerator for 24 hours and then pour it into a bowl cold well placed in a second containing crushed ice.

Sbattetela with a whisk until it is assembled and will be very firm.

Then add granulated sugar by dropping to rain from sieved and stirring gently with a wooden spoon; Finally add vanilla sugar also sent down from sieved and stirring with a rubber spatula.

Vanilla sugar is joined at the last moment, immediately before use whipped cream so that the perfumes without making it slightly bitter, as would happen if it were prepared well in advance.

Since higher quantities per litre, it is advisable to mount the cream with the shake up or with an electric mixer; using the whisk you must take care to bring back toward the center of the bowl, every now and then, the cream that remains stuck to the wall of the container because it otherwise would not all to perfection.

This ' cream ' is used almost exclusively in individual cups or accompaniment of various desserts.