Clementine Chantilly

A recipe from cooking-ez.com

For 300 g, you will need:

• 1 3 clementines
• 2 250 g cream
• 3 20 g icing sugar
• Total weight: 570 grams

Times:

Preparation	Resting	Start to finish
5 min.	15 min.	20 min.

Step by step recipe

1	Squeeze the juice from 3 clementines.
2	Mix 250 g cream with 20 g icing sugar and the clementine juice using a whisk. This mixture should be fairly liquid, so add just the amount of juice to achieve this consistency. Put in the freezer for 15 minutes.
3	After this chilling, whip the mixture to the normal Chantilly stage.
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..

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