Clementine Chantilly (Slideshow version)
Stage 4/4 :
Your clementine Chantilly is ready.Remarks
The clementine flavour depends, of course, on the quantity of juice. The ideal thing is to use a really thick cream so that you can add as much juice as possible, up to the desired runny consistency.You can use vanilla sugar to replace 10 g of the icing sugar.
One further refinement: before eating or using the clementine Chantilly, scatter a little citrus crunch over the top..