Chantilly Cream
When I first began cooking, or shall I say -- the act of not burning everything, expanding my culinary skills past ramen, and, not setting the microwave (almost) a flame -- I stumbled upon this recipe (his whole cookbook is phenomenal) and it has been a tried and true favorite over the years.
This is super easy, promise.
Enjoy with berries, cake, or straight out of the bowl with a spoon, whatever tickles your fancy.
Chantilly Cream via Paul Prudhomme
2/3 cup heavy cream
1 tsp vanilla extract
1 tsp brandy
1 tsp Grand Marnier or Cointreau
1/4 cup sugar
2 tbsp sour cream
Blend till soft peaks form, about three minutes.
