Armagnac and orange crème

Armagnac and orange crème

By
From
French Lessons
Makes
200 ml
Prep
5 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
100ml cream, chilled
1 orange
few drops armagnac
salt
pepper

Method

  1. Use a balloon whisk to whip the cream until it thickens to the ribbon stage; i.e. if you lift the whisk above the cream it will fall onto the surface and hold a ribbon shape. You can whip the cream in an electric mixer, but it is harder to gauge the correct consistency.
  2. Grate the orange over the bowl to capture the spray and oils. Add a squeeze of orange juice and the remaining ingredients. Continue to whip the cream to soft peaks. It should be soft and fluffy, but fairly firm. Chill until ready to use and use within 24 hours.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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