Chambord Cream Recipes

CHAMBORD CREAM

Steps:

• Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.

CHAMBORD BERRIES WITH ICE CREAM

Steps:

• In a saucepan combine the strawberries, raspberries, blueberries and sugar, bring mixture to a simmer over moderately low heat, stirring gently, and simmer until sugar begins to dissolve. Add the liqueur and simmer, stirring occasionally, for 3 minutes.
• Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over.

RASPBERRY AND CHAMBORD CREAM PARFAIT

Steps:

• COMPOTE:.
• In a small saucepan over medium low heat add raspberries, sugar, vanilla pulp, cornstarch, and lemon zest. Stir the mixture, occasionally, and cook until thickened, about 8-10 minutes. Cool completely.
• CHAMBORD CREAM:.
• Add icing sugar to the whipped cream and continue to whip it until it holds firm peaks.
• Fold in sour cream and Chambord. Fold 2 spoonsfull of the compote into the Chambord cream.
• ASSEMBLY:.
• Put a layer of Chambord cream into the bottom of 4 parfait glasses. (If you don't have parfait glasses be creative and use martini glasses or champagne flutes ~ you will have less per person ~ but you will be able to make more servings.).
• Add a layer of the raspberry compote and then repeat the process one more time, so there are 4 layers.
• Finish with a dollop of the cream and garnish with fresh raspberries, cookie and a sprig of mint, if using.

CHAMBORD GELEE WITH WHITE CHOCOLATE CREAM

Steps:

• MAKE GELEE:.
• Place the berries, sugar and 1/2 cup water in a 2 quart saucepan.
• Using a small paring knife, split vanilla bean in half lengthwise and scrape seeds from one-half the bean into pan.
• Heat over medium-high heat to a boil. Reduce heat and simmer for about 30 minutes.
• Strain berries through a fine mesh sieve, pressing firmly to extract all of the juice(there should be about 1 cup of liquid. If you have less, add more water to the berries.).
• Cook for another 5 minutes, then strain again.
• Place 1/3 cup water and Chambord in a small bowl. Sprinkle gelatin over the mixture. Let stand for 1 minute or until softened.
• Stir into the hot berry juice. Whisk until gelatin is completely dissolved. (There should be about 2 cups of liquid).
• Place about 5 raspberries into each of four (5 to 6 oz) wine, champagne, or large cordial glasses.
• Divide juice mixture among glasses.
• Refrigerate for at least 2 hours.
• MAKE WHITE CHOCOLATE CREAM:.
• Place chocolate and 2 tablespoons heavy cream in microwavable bowl. Microwave on HIGH for 30 seconds. Stir until smooth and cool to room temperature.
• Refrigerate for 10 minutes or until chilled.
• Beat 1/4 cup heavy cream with sugar in a chilled bowl using a mixer at high speed until soft peaks form.
• Fold 1/3 of this mixture into cooled white chocolate. Fold in remaining cream.
• To serve, divide the white chocolate cream among the glasses.
• Garnish with raspberries, fresh tarragon and/or mint sprigs.