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  • Crème CHANTILLY cream

    1 vote
    Crème CHANTILLY cream
    Servings: 2
    by Foodessa
    345 recipes
    >
    A classic’ whipped FRENCH cream. Often used in combination with Italian custard cream in order to create a 'Diplomatic cream'. For a dedicated post...refer to: http://www.foodessa.com/2011/11/dessert-custard-cream-repertoire.html

    Ingredients

    • . > (American / Metric measures) <
    • .
    • . 1 cup (250ml) Whipping cream (35%)
    • . 1/2 cup (45g) confectioner’s sugar
    • . 1/2 tsp (2.5ml) premium Vanilla extract*
    • . ice (enough to fill and hold the whipping cream bowl)
    • .
    • . * Brandy has been known to have replaced vanilla with a special resulting flavour.

    Directions

    1. . Prepare a large-sized bowl filled with ice to receive the cold preparation in the medium-sized bowl filled with whipping cream.
    2. . With an electric mixer, beat the cream on low speed until it becomes fluffy and starts holding its shape. At this point, gradually beat in the sugar and lastly the vanilla. It’s now ready to serve or to be briefly (2hrs. max.) chilled in the refrigerator. This particular cream is best devoured as soon as possible. It is not suggested to make this ahead of time. Enjoy.
    3. . Claudia's flavourful wishes...FOODESSA.com

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