Chantilly Cream
Chantilly cream, often referred to as the silk of toppings, elevates the simplest of desserts into sublime indulgences. This sweet and airy concoction, most commonly known as whipped cream, is crafted from the luxurious base of heavy cream, gently sweetened with sugar, and often kissed with a hint of fragrant vanilla. The transformation of these simple ingredients into a delicate cloud of lusciousness is nothing short of alchemical, as the cream is whipped into peaks that hold the promise of unparalleled decadence.
Whether dolloped generously over a slice of warm pie, intricately piped onto an elegant cake, or served as a gentle accompaniment to a bowl of fresh berries, Chantilly cream offers a touch of opulence that enchants both the eye and the palate. It is this versatile elegance that has secured its place in the pantheon of classic dessert toppings. As it melts delicately on the tongue, Chantilly cream leaves a lingering sweetness, a testimony to its timeless appeal and the magic that occurs when simple ingredients are lovingly transformed.
Yield:
1 little
Supplies:
Stand mixer or hand mixer
Mixing bowl medium size
saucepan
Spatula
Whisk
Scale
Ingredients:
9g /1 tbsp unflavoured gelatine powder
45g/ 3 tbsp cold water
800g 35% cream/heavy cream
1tsp vanilla/ 1 vanilla pod
180g icing sugar
Add cold water to gelatin powder
Steps:
To bloom the gelatin, add cold water and set it aside. In a medium saucepan, bring the cream to a boil, then turn off the heat and add the gelatin .
Chill the cream in airtight container overnight, then whip it before using.
Adding vanilla to the mix
Have this recipe ready for tour next desert destination !
See my cream cheese frosting recipe