300ml/½ pint/1¼ cups double (heavy) cream
1 tbsp golden caster (superfine) sugar
finely grated zest of 1 orange (optional)
1 Whip the cream with the sugar until it forms soft peaks. Fold in half the grated orange zest, if using. Cover and chill in the refrigerator.
2 Serve sprinkled with the remaining orange zest, if using.