Instructions: In a chilled mixing bowl, whip heavy cream with a balloon whisk or electric mixer until stiff. If using quince jelly, gently melt it over a double boiler until smooth. Gently mix sweetener of your choice into the whipped cream. Serve immediately.

Save leftover cream by spooning it into a sieve lined with a double layer of cheese cloth. Set the sieve about 2 inches over a bowl, cover tightly and place in the refrigerator for up to 48 hours.

Makes 2 cups.

Comments: The quince jelly has an added benefit: the gelatin in the melted jelly acts as a stiffener and helps whipped cream stay firm for hours. (Another way to improve the chances of making perfect whipped cream is to freeze the cream, the whisk or beaters, and the bowl for 15 minutes. This allows the fat molecules around the bubbles of air to remain strong, and hold up the foam.)

Yield: 2 cups

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