Mmmm, creme chantilly is soo scrumptious. Your question, Abby, prompted me to share with you this week my special Pêche Melba recipe, I hope you will like it. Chantilly also superbly accompanies fresh berries and is used in all sorts of desserts. For a classic Chantilly, use 20 cl double or whipping cream, one tablespoon icing sugar and one teaspoon vanilla extract. Do not use any low fat cream as its needs enough fat contents to take. Don't use extra thick cream either or you will need to add milk. My top tips for achieving a light and velvety Chantilly are as follows: 1. use an electric mixer if you can; 2. make sure the cream, bowl and whisk are all very cold. I place the whisk and cream in the freezer 15 min before using them; 3. beat the cream at low speed first, moving up in stages to high speed, and wait until the cream starts thickening before adding the sugar and the vanilla. 4. stop once the whisk leaves well defined marks in the cream. Dip a spoon in it and turn it upside down. If the cream peak on the spoon stays up, it is ready. If not, give it another whisking. The Chantilly should only take 2-3 minutes to make, don’t overbeat it otherwise you will reach the consistency of butter. You will know you have one too far from the colour of the cream, which will turn a pale yellow. In this case you will need to start over with new ingredients. Enjoy your Chantilly on all things sweet!