Cooking-ez.com

1,549 easy and fully explained recipes, with +66K photos and 78 videos

Clementine Chantilly

Clementine Chantilly
As the Clementine season is now in full swing, I would like to tempt you to try this surprisingly different clementine-flavoured Chantilly. The recipe is very simple but delicious.
51 K 5/5 (6 reviews)
Grade this recipe:
duree20 min. difficultéEasy prix3.50 € pour combien300 g ingredients3 Ingredients
Keywords:
Last modified on: February 2nd 2022
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 300 g, you will need:
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 5 min.
Resting: 15 min.
All in all: 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.
Clementine Chantilly : Stage 1
Squeeze the juice from 3 clementines.
Stage 2 - ⌛ 15 min.
Clementine Chantilly : Stage 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.
Stage 3 - ⌛ 3 min.
Clementine Chantilly : Stage 3
After this chilling, whip the mixture to the normal Chantilly stage.
Stage 4
Clementine 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..
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe9 RDI=4 %60 RDI=5 %80 RDI=10 %940 RDI=50 %3,940 RDI: 50 %
Per 100 g1 RDI=1 %10 RDI=1 %10 RDI=2 %170 RDI=8 %690 RDI: 8 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 300 g : 3.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Clementine diplomat cream
Clementine diplomat cream

Diplomat cream, as delicious as ever, in a double clementine-flavoured version. It can be used in lots of desserts and pastries.
50 K 30 min.
This recipe uses (among others)
Cream
Cream

Like these other recipes: Leek and egg frichti, Hot sesame-cream chicken tartines, Whiting fillet with mustard carrots, Apple macaronade, Chocolate ganache, ... See them all 122

Icing sugar
Icing sugar

Like these other recipes: Macarons (the original French macaroons) , Pink Reims biscuits, Arlesian Biscuits, Tiramisu balls, Brioche royale, ... See them all 62

Clementines
Clementines

Like these other recipes: Clementine Creamy, Clementine Tiramisu, European glass, Little vanilla, clementine and chestnut verrines, Clementine cake, ... See them all 9

Other recipes you may also like
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16th 2017539 K4.3 2 hours 40 min.
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.
December 16th 20245.32 M 74.2 4 days 15 hours 50 min.
How to dust
How to dust
"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
October 13th 2010162 K5 2 min.
New tiramisu
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
January 19th 2015430 K3.3 55 min.
How to cook pasta properly
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.
July 18th 20191.17 M4.4 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page