Whilst I could have made this in the Thermomix I chose to use my hand held electric beater as I wanted to keep on top of what was happening with my cream and not to overwhip it ... hand held electric beaters are so handy, very reasonably priced, and great to have for little jobs like this.

The cream is best made a few hours before serving so is great for entertaining, but if held overnight it may separate a little in the fridge (it all depends on how much you beat it). If that happens just stir the mix together again, and if you feel it needs it just very lightly whisk it together again. It will keep like this in the fridge for about 3 days, but I can assure you it will be consumed by then.

It is important to use whipping cream/full fat cream (i.e. at least 35% fat) for this recipe as the fat helps to hold the mix together. In the first stage you are looking to whip the cream until it has almost doubled in size but still a little loose, then you add the honey and brandy which has been stirred together until completely emulsified, and then beat again until firm peaks (but take care not to overheat otherwise it may look grainy). If you feel you have taken it a little too far all is not lost ... simply pour a little more liquid cream into the mix and gently stir together ... this will help to loosen the mix making it look more "soft".