Pour the double cream into a large bowl and start mixing. If you don't have an electric whisk, just use a regular hand whisk: it will take you about 5 minutes longer, but the result will be just the same. After about 4-5 minutes, the cream will start to thicken.

Continue mixing until the cream will get even thicker and the liquid starts to separate.

When all the liquid is separated, stop whisking and get the curds with your hands, squeezing all the remained liquid away. Sieve the curds out over a big bowl, gently pressing with your fingers to squeeze all the liquid.

Sprinkle some pink Himalayan salt on top and serve on toast.