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Tuesday, June 14, 2016

Chantilly Cream

How to Make Chantilly Cream Recipe - preparation 10 minutes, plus chilling

Serves 8

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.

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