VANILLA CHANTILLY CREAM
Steps:
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife.
- Transfer vanilla seeds to a large bowl. Discard pod.
- Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes.
- Cover with plastic wrap and chill until serving.
- Note: For almond Chantilly cream, use 1/2 teaspoon almond extract instead of vanilla extract.
- Note: Use regular white sugar instead of superfine sugar if desired.
- Note: If you over-whip the cream and it becomes stiff, just add a bit more heavy whipping cream and whip softly by hand to reconstitute. You ain't makin' butter... rather a sweet cream.
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