The sweet vanilla cream is the base of the Chantilly cream.
Take a natural vanilla pod.
To preserve your whole vanilla pods, bury them in your caster sugar.
Lay it flat on a board and slice it in two lengthways
Place the first half of the pod on greaseproof paper and using the back of a knife (so as not to cut the pod), scrape the interior to remove the vanilla seeds. Repeat for the other half.
Keep the empty vanilla pods and bury them in your caster sugar jar to flavour your sugar.
Put the seeds straight into the well-chilled cream and the icing sugar when making chantilly.
To ensure your chantilly preserves a strong white colour, do not use liquid vanilla essence as this is caramel coloured.