Chantilly Cream

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Chef Michelle Lunde, Delicate Decadence, Barre, Vermont

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

Preparation
Combine all ingredients in mixer and whip until stiff peak.

Assemble fanned or standing on dessert plate.

Garnish with toasted almonds and fresh raspberries.