The Art of French Pastry

have more than you need
for this one dessert.

FINISHING   THE DESSERT

1 Whip the 250 grams of

cold heavy cream until it
forms very soft peaks. Add
the confectioners’ sugar
and spices and whip until
it reaches semi-stiff peaks.
Take care not to over-
beat or the cream will be
grainy. It should be stiff