Vanilla chantilly

Vanilla chantilly

By
From
French Lessons
Makes
500 ml
Prep
3 mins
Photographer
Steve Brown

The crème fraîche is optional, but I like the slight tang it gives. All kinds of flavourings can be added to this base.

Ingredients

Quantity Ingredient
500ml cream, well chilled
1 vanilla pod, seeds scraped
45g icing sugar
1 teaspoon creme fraiche, (optional)

Method

  1. Place all the ingredients in a large mixing bowl and whip with a large balloon whisk until soft peaks form. Alternatively, whisk using an electric mixer on medium speed.

Variations

  • Raspberry chantilly: Whisk in a tablespoon of homemade raspberry jam.

    Date chantilly: Whisk in a tablespoon of date purée.

    Orange and rum chantilly: Whisk in a teaspoon of finely grated orange zest and a splash of dark rum.

    Lemon verbena chantilly: Whisk in 2 tablespoons finely chopped lemon verbena leaves.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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