CHANTILLY CREAM (CREME CHANTILLY)
This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.
Provided by Jangomango
Categories Dessert
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
- It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
- Once the cream is whipped, cover and store in the fridge.
- If it separates slightly, just rewhip to restore its thickness.
Nutrition Facts : Calories 889.4, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 22.9, Sugar 16.2, Protein 4.9
CRèME FRAîCHE FRENCH CHANTILLY CREAM
Chantilly Cream is perfect to serve over fresh berries or french toast. It's a great addition to a Sunday brunch menu!
Provided by Corrinne J
Categories Sauces
Time 10m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Add above ingredients to a mixing bowl and whisk until well combined and smooth.
- Top on your favorite fruits, French toast or pound cake.
Nutrition Facts : Calories 281.5, Fat 24.1, SaturatedFat 15, Cholesterol 87.8, Sodium 30.9, Carbohydrate 15.2, Sugar 12.8, Protein 1.8
CRÈME FRAÎCHE FRENCH CHANTILLY CREAM
Steps:
- Add above ingredients to a mixing bowl and whisk until well combined and smooth. Top on your favorite fruits, French toast or pound cake.
CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
CREME FRAICHE RECIPES
Creme Fraiche means 'fresh cream' in French, which it is not. Creme fraiche is pronounced 'krem fresh'. It is a thick and smooth soured cream with a rich and velvety texture. If you can find it, it is very expensive, but you can make it easily at home. It can be used in place of sour cream in any recipe. You can whip it. You can cook with it. Unlike sour cream it won't separate or curdle. It can be used as a frosting for fruit, as a dressing for smoked salmon, roast fish, roast beef, baked potatoes, cooked beets. And as an ingredient for mashed potatoes or chicken salad instead of mayonnaise/sour cream. Included here is the technique for making creme fraiche at home with some recipes for using it.
Provided by Al Smith @eltonsmith
Categories Spreads
Number Of Ingredients 20
Steps:
- Creme Fraiche: In a medium saucepan over low heat, warm the cream to 105 degrees F. Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Using a jar with a cover, chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days. Can be used in place of sour cream in any recipe. Note: Use pasteurized cream not ultra pasteurized.
- Creme Fraiche Frosting: In bowl of electric mixer, with whisk attachment, beat 1 cup of Creme Fraiche with 1-2 tablespoons of granulated white sugar until stiff peaks form. Can be used in desserts instead of whipped cream.
- Horseradish Creme Fraiche: mix all ingredients together. Refrigerate until using.
- Mango Curry Dressing: mix all ingredients. Refrigerate until using.
- Chive Chantilly: Beat 1/2 cup heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Fold in 3 tablespoons thinly sliced fresh chives. Read more: http://www.kitchendaily.com/recipe/sweet-potato-soup-with-spiced-pecans-and-chive-chantilly-78744/#ixzz1AYViKIFZ
- Variations: •Fresh Herbed Cream Sauce: No cooking here -- simply blend 1/2 cup crème fraîche with 1 teaspoon each finely sliced chives and fresh tarragon. Add about 1/4 teaspoon lemon juice and salt and pepper to taste. Serves up to 6 people. Streak a little over pieces of grilled, baked or poached salmon, sole, or scallops. Herbs could be pureed with a little shallot and stirred into the cream for a pale green color. •Pan Sauces: Stir a generous tablespoon into defatted pan sauces after pan grilling poultry, fish or vegetables. Bring to a simmer, taste for balance, and pour over foods. •Soups: Reduce the amount of cream called for in your favorite creamed soup by half and substitute crème fraîche. •With Fruits: A few spoonfuls of crème fraîche lift fruit flavors. Try over berries, ripe peaches or nectarines, or on sauteed pears. The cream could be lightly sweetened, flavored with a little lemon, orange or vanilla. •Imagination is everything. Try crème fraîche in other dishes as well. Streak it over mousses and jelled sweets or savories. Finish an appetizer plate of marinated leek or grilled scallions and asparagus with a zig zag of crème fraîche. It is classic in Beef Stroganoff instead of sour cream.
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