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Crème Chantilly
Preparation info
- Makes
500 ml
- Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
This sweetened whipped cream takes its name from the Château de Chantilly (or its folly known as Hameau de Chantilly) in northern France. This cream makes a lovely accompaniment to anything containing apples or red fruits.
Ingredients
500 ml 18 fl oz 50 g 1¾
Method
- Whisk the cream in a mixing bowl until ribbons just about form.
- Slowly add the icing sugar and vanilla, and whisk till the mixture falls in ribbons.
- This cream is best made an hour or so before you need it and kept in the fridge.
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