Mānuka honey chantilly cream

Chantilly cream is the French name for whipped cream that is lightly sweetened and flavoured with vanilla. This is a delightful flavorsome cream that’s very simple to whip up and can be used in many ways. You can experiment with different UMF™ levels of Mānuka honey to create variations of the flavour. Mānuka honey chantilly cream makes a great side with any dessert, cake or especially scones or pikelets.

Serves 300mL

Ingredients

• 300 mLs cream, chilled
• 2-3 Tablespoons Mānuka honey
• Dash of vanilla essence
• Pinch of pink Himalayan salt

Method

Using an electric beater, whip the cream until soft peaks form, then fold in the mānuka honey, essence and salt, whisk until you have the desired consistency for dollops or piping.

Tips

• Use cold cream and chill your bowl and beaters if your able
• Try adding different essences like brandy or lemon
• For a tangy cream that holds well, add a ¼ cup Greek yoghurt to your cream before whipping.

Ways to use

Mānuka Honey Chantilly Parfait: Layer fresh berries or diced seasonal fruits with mānuka honey chantilly cream, drizzle with mānuka honey and sprinkle with flaked toasted almonds.

Mānuka Honey Chantilly Cream Sponge:  Sandwich your sponge or vanilla cake with mānuka honey, jam or lemon curd then dollop the mānuka honey chantilly cream all over the top, decorate with sliced strawberries and dried rose petals then drizzle with mānuka honey to serve.

Mānuka Honey Chantilly Pancakes:  Layer thick fluffy pancakes with chilly cream, sliced banana and blueberries finishing with a dollop of chantilly cream on top, drizzle with mānuka honey to serve. "