How to make
Mix the cream and milk and whip continuously until the mixture becomes fluffy and thick with the consistency of a cream. It is important to beat it in a cold area, because during the summer heat it can turn into butter due to the continued whipping. Add the powdered sugar, vanilla and a piece of ice to the cream mixture.
Beat slowly while stirring, so that the cream can take in as much air as possible. It needs to have a density that allows it to stick to the stirring utensil.
Once you have stopped beating, remove the piece of ice and add the vanilla. Put the cream in the refrigerator. Serve with a few spoonfuls of sour cherry jam or sprinkled with grated chocolate.
Chantilly cream is suitable for a variety of cakes, fruits, eclairs and more.
