Chantilly Cream

Ingrédients

◦250ml Cream

◦25g Grand Marnier

◦25g Icing Sugar

Instructions

1. Whisk cream and icing sugar in stand mixer using whisk attachment

2. When soft peaks start to form stream in Grand Marnier

3. Continue mixing until stiff peaks form

4. Rewhip daily by hand, cream will deflate but can be brought back to stiff peaks with minimal whisking**