The house is white, the cotton and linen curtains are moved by a light breeze that caresses and moves them smoothly. The freshest ingredients are on the kitchen counter and a fragrance of love, strawberries and whipped cream is in the air. I set the table with a light and clean tablecloth, I turn on my favorite playlist and I start making coffee. The whipped cream is super fresh, it tastes like powdered sugar, serenity and lightness. The crêpes are cooking in the pan and their crackling noise makes me feel on vacation. I am not at the seaside, nor on a desert island, and I am not under a palm tree either, but I feel on vacation… Isn’t this perhaps one of the secrets of life? Get up, smile and find happiness in small things. Starting from breakfast. Good morning…

crepe e crema chantilly

For the chantilly cream. 250 ml (8.5 fl oz) fresh cream + 50 g (1.8 oz) powdered sugar + 1 vanilla bean.

For the chantilly cream. Pour the cream into a large bowl. Cut the vanilla bean lengthwise and scrape the black seeds from inside the bean. Add the vanilla bean and the seeds to the cream and leave to infuse for an hour.

After this time, remove the bean and the seeds. Pour the cream into a high container and whip it with an electric mixer. As soon as the cream is whipped, slowly add the powdered sugar while continuing to whip.

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