Creme Chantilly

[Sweet Sauces]

150ml/¼ pint double cream

1 teaspoon icing sugar

2 drops vanilla essence

1. Put all the ingredients into a chilled bowl and whisk with a balloon whisk, steadily but not too fast, for about 2 minutes or until the cream has thickened and doubled in volume.

2. Whisk faster for 30-40 seconds until the mixture is very fluffy and will form soft peaks.