Creme Chantilly is a French term for sweetened whipped cream. You’ll find it in all those sinfully delicious French pastries. It’s believed to have been created at the Chateau De Chantilly for a dinner party given for Louis XIV.
The main ingredients are simply heavy cream, sugar and either vanilla or brandy. I also add an additional ingredient that gives it holding power and keeps for several days. You may also substitute different flavorings. See my suggestions below.
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon Grand Marnier
- 1 teaspoon Brandy
- 1/4 cup confectioners’ sugar
- 2 tablespoons mascarpone (Special Ingredient)
- Using a well-chilled medium-size bowl, combine cream, vanilla and liquors.
- Beat at medium speed for a minute or two
- Add the mascarpone and sugar, beat on medium until soft peaks form.
- Be certain not to over beat. Store in small container in the refrigerator.
This is very good with Catheryn Ann’s Bread Pudding but say it’s summertime and you’re serving fresh berries, why not try using Kirsch or another berry liquor in place of the Brandy and Grand Marnier.
Limoncello would be nice with a little lemon zest. Let your taste buds and imagination guide you.