Chantilly Cream

Chantilly Cream
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Chef Michelle Lunde, Delicate Decadence, Barre, Vermont

2 cups heavy cream
3/4 cup granulated sugar
2 teaspoons vanilla extract
Lemon zest (optional)

Combine all ingredients in mixer and whip until stiff peak.

Assemble fanned or standing on dessert plate.

Garnish with toasted almonds and fresh raspberries.