Ingredients for 8 portions • liquid cream at refrigerator tempera- ture with at least 30% fat content (better if 35%) 25 cl • powdered sugar 20 g • vanilla extract (or seeds from one vanilla bean that has been halved and scraped) 15-20 drops Place a stainless steel cul-de-poule bowl in the refrigerator for at least an hour or overnight. Pour the cold cream into the chilled bowl. Using a large stainless-steel whisk, delicately whip the cream for several minutes until you can see the lines made by the whisk. Add the sugar and the vanilla. Continue to whip consistently for several minutes until the cream starts to thicken. Taste the whipped cream and add more sugar and vanilla if needed and as desired. Vigorously whip the cream until it has thickened. It is whipped enough when the whisk can stand up straight in the whipped cream. Be careful not to whip it too much to avoid it turning into butter! Recipe by Hervé Grébert, founder and gran maestro, The Brotherhood of the Chantilly Knights Sorin Gheorghita on Unsplash 45
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