Make your own chantilly cream to serve on the side, or treat yourself to a lazy weekend breakfast of pancakes topped with fresh blueberries and cream.

Step 1:

Chill your mixing bowl in the refrigerator to reduce the chance of the cream separating.

Step 2:

Combine 300ml thickened cream, 1 tsp vanilla extract or 1/2 tsp vanilla bean paste and 1 tbs caster sugar in the bowl.

Step 3:

Use an electric mixer or balloon whisk to whisk the cream until it forms soft peaks.

Step 4:

To tell if it’s ready, stop the mixer and lift the beaters straight up. The cream should droop slightly from the end of the beater or whisk. If it doesn’t, continue beating until it does.

Step 5:

Serve with light, fluffy scones and raspberry jam.