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.