Raspberry Chantilly Cream Recipes

FRENCH CHANTILLY CREAM (CRèME CHANTILLY)

French Chantilly Cream (Crème Chantilly) image

This vanilla Chantilly cream recipe is simple to make. The sweet whipped cream is perfect for filling classic French pastries and cakes.

Provided by Rebecca Franklin

Time 5m

Number Of Ingredients 3

Ingredients

2 cups heavy cream (at least 35 percent milk fat)
2 tablespoons granulated sugar
1 teaspoon vanilla extract (high quality)

Steps:

Gather the ingredients.
In a large mixing bowl , beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form.
Use as your recipe directs. Chill any unused Chantilly cream.

Nutrition Facts : Calories 108 kcal, Carbohydrate 2 g, Cholesterol 34 mg, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, Sodium 8 mg, Sugar 2 g, Fat 11 g, ServingSize 2 cups (2 Servings), UnsaturatedFat 0 g

MEYER LEMON AND RASPBERRY CREPES

Meyer Lemon and Raspberry Crepes image

The deeply distinctive flavor of Meyer lemons is used both in the sweet crepes and in their elegant Chantilly cream topping.

Provided by Cheri Liefeld

Categories Breakfast

Time 2h40m

Yield 4

Number Of Ingredients 13

Ingredients

2 eggs
1 cup milk
1/4 cup water
2 tablespoons fresh Meyer lemon juice
2 tablespoons butter, melted, cooled
1 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
3 tablespoons granulated sugar
Additional butter for frying crepes
1 cup heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons fresh Meyer lemon juice
1 cup fresh raspberries

Steps:

In blender, place all Crepe ingredients except additional butter. Cover; blend until smooth. Refrigerate at least 2 hours and up to 24 hours.
In medium bowl, beat Meyer Lemon Chantilly Cream ingredients with electric mixer on high speed until peaks form. Cover; refrigerate until serving time.
If batter has separated, stir before using. Heat 6- to 7-inch or 9- to 10-inch skillet over medium-high heat. Wipe skillet with additional butter. To make crepe in small skillet, pour 3 tablespoons batter into pan (if using large skillet, use 1/4 cup batter). Immediately tilt and rotate skillet to spread batter over bottom surface. Cook until top surface is dry. Loosen edge with spatula; flip crepe over using fingers. Cook other side about 15 seconds. Turn crepe out of skillet onto clean kitchen towel to cool. Repeat with remaining batter, wiping skillet with butter as needed and stacking crepes as fried.
To serve immediately, cover crepes with foil; keep warm in preheated 200°F oven. For serving later, wrap crepes in plastic wrap, place in food-storage or freezer plastic bag, and refrigerate up to 3 days or freeze up to 2 months.
To serve, place Meyer Lemon Chantilly Cream in decorating bag. Place 1 crepe at a time on work surface. Pipe a line of cream down center of crepe. Fold 1 side over cream; fold other side over top. Plate crepes on serving plates; top with raspberries. Store any remaining chantilly cream in refrigerator.

Nutrition Facts : ServingSize 1 Serving

SUMMER BERRIES ON A CLOUD OF CHANTILLY CREAM

Summer Berries on a Cloud of Chantilly Cream image

Sweet ripe fresh berries nestled in airy clouds of Chantilly cream. Simple, yet elegant. This is a lovely light and romantic dessert that's gorgeous served in pretty dessert glasses or a glass trifle dish, strewn with pink rose petals.

Provided by BecR2400

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups fresh strawberries, sliced (or fresh berries of your choice)
8 fluid ounces whipping cream, well chilled
2 tablespoons your favorite liqueur (try Madeira, Sherry, Amaretto, Grand Marnier or Limoncello)
2 tablespoons icing sugar, sifted (confectioner's sugar)
1/2 teaspoon vanilla extract (or 1/2 teaspoon rose water)
1 cup sponge cake, cubes (optional)
chocolate curls, to garnish (or lemon curls or sliced almonds or pink rose petals)

Steps:

In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
Top with a dollop of whipped cream and a berry.
Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.

Nutrition Facts : Calories 276.9, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.7, Sodium 23.7, Carbohydrate 19.2, Fiber 1.4, Sugar 15.4, Protein 1.7

RASPBERRY WHIPPED CREAM

Raspberry Whipped Cream image

Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

Ingredients

1/2 pint (about 1 cup) fresh raspberries, plus more for garnish
1 tablespoon confectioners' sugar, plus more to sweeten
1 cup heavy cream
1/2 teaspoon pure vanilla extract

Steps:

Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.

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