Yield: about two cups
Recipe: 153/200
“Back to Baking”, pp. 320
These days I have very much been craving all things chocolate. This Chantilly cream was recommended for the dessert that I planned to make next, so finally I had a good reason to prepare it. Fortunately it is a one-bowl type of recipe, so it doesn’t generate many dirty dishes, which I love. This beautiful Chantilly cream came out light and airy and not too sweet with a nice vanilla kick, just perfect. I realized that years ago I had optimized a similar type of whipped cream recipe to put on top of my hot chocolates, which this cream would be well suited for as well I think! That and to accompany many types of desserts more subtle in flavour.
Ingredients:
- 1 cup whipping cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Directions:
- Whip the cream until it holds a soft peak when the beaters are lifted.
- Stir in the sugar and vanilla and whip until combined. Chill until ready to serve, up to an hour ahead.
Happy baking!
Valerie
Valerie 