Crème chantilly

Crème chantilly

By
From
Encyclopedia of Food and Cookery
Makes
375 ml

The French name for sweetened whipped cream. It is particularly delicious with fresh fruits, but can also be used as a cake filling or frosting, and as an accompaniment for many desserts.

Ingredients

Quantity Ingredient
250ml cream
1 tablespoon icing sugar, sifted
1/2 teaspoon natural vanilla extract

Method

  1. Whip cream until soft peaks form, then fold in sugar and vanilla.

Variations

  • Jamaican cream: Fold into crème chantilly 45 g toasted desiccated coconut and 1 tablespoon dark rum.

    Coffee-nut cream: Fold into crème chantilly 1 teaspoon instant coffee powder and 90 g crushed peanut or almond brittle.

    Raspberry cream: Fold into crème chantilly 160 g raspberry jam.
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