Yield: Approximately 2 cups
2/3 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed Meyer lemon juice
1 teaspoon Grand Marnier liqueur
¼ cup granulated sugar
2 tablespoons sour cream
Before making the Chantilly cream, make sure that your mixing bowl and beaters are well chilled. Combine the cream, vanilla, Meyer lemon juice, liqueur in chilled bowl. Beat on medium speed for approximately 1 minute. Add the sugar and sour cream and continue beating for approximately 3 minutes or just until soft peaks form. Do not overbeat.