Chamomile cream

1. Pour half of the whipping cream into a saucepan, add the chamomile, and heat to approximately 80°C.
2. Infuse the mixture for 30 minutes.
3. Press the chamomile cream through a fine-meshed sieve for the perfect flavour.
4. Cool the infused cream completely in the refrigerator.
5. Add the rest of the whipping cream.
6. Beat together with the icing sugar until soft peaks start to form.

Serving suggestions:

• A perfect match for summery strawberries, rhubarb, and crumble.
• In a composition with peach, pine nuts, and olive oil.
• Delicious in a composition with plum, sesame seeds, and ginger.