I use thickened cream for all the recipes in this book. Thickened cream contains 35 per cent milk fat and gelatine. Cream varies from country to country. Sometimes thickened cream is referred to as “whipping cream”. Just check the fine print on the label to make sure you’re using the right cream. I use plain whipped cream to incorporate into things, such as my Chocolate mousse, parfait mixtures or Crème pâtissière. Whereas Crème chantilly, with its slightly sweetened edge, is luscious dolloped on just about anything, especially cakes, tarts and fruit.