CHANTILLY FRUIT TOPPING
"This tasty treat, perfect with assorted fruit, is sure to cool you down on a hot day," assures Mary Houchin of Lebanon, Illinois.
Provided by Taste of Home
Categories Appetizers Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese until smooth. Add the sour cream, honey, orange juice and cinnamon; beat until smooth. Serve with berries. Refrigerate leftovers.
Nutrition Facts :
VANILLA CHANTILLY CREAM
This is a sweeter version of whipped cream. It is smooth and satiny. My family loves it on pancakes, chocolate mousse, and just about anything that needs a sweet touch. Enjoy, from my family to yours.
Provided by MonicaA.
Categories Desserts Frostings and Icings
Time 8m
Yield 12
Number Of Ingredients 4
Steps:
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
- Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 3.2 g, Cholesterol 27.2 mg, Fat 7.3 g, Protein 0.4 g, SaturatedFat 4.6 g, Sodium 7.6 mg, Sugar 2.7 g
FRESH FRUITS AND CHANTILLY
Categories Fruit Dessert Marinate Super Bowl Vegetarian Kid-Friendly
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl mix the strawberries, blueberries and bananas. Add the lemon juice and the sugar. Stir well and let it rest. In a large chilled bowl prepare the Chantilly by mix the heavy whipping cream, powder sugar and vanilla sugar until soft peaks are formed. In a dessert bowl place the fruits and top it with a dollop of Chantilly
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
STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE AND CHANTILLY CREAM
Categories Liqueur Milk/Cream Dessert Bake Strawberry Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make Biscuits:
- In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
- In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
- Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
- Preheat oven to 400°F.
- On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
- Make Compote:
- In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
- Make Chantilly Cream:
- Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
- To Plate:
- Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.
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