Chantilly Cream

Recipe courtesy of Chef Michelle Lunde, Delicate Decadence, Barre, Vermont.

Ingredients

2 cups heavy cream
3/4 cup granulated sugar
2 teaspoons Vanilla Extract
Lemon Zest - (optional)

Directions

Combine all ingredients in mixer and whip until stiff peak. Assemble fanned or standing on dessert plate. Garnish with toasted almonds and fresh raspberries.