This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
52 K 5/5 (6 reviews)
20 min.
Easy
3.50 €
300 g
3 IngredientsLast modified on: February 2nd 2022
For 300 g, you will need:
- 1
3 clementines - 2
250 g cream - 3
20 g icing sugar - Total weight: 570 grams
Times for this recipe
Preparation: 5 min.
Resting: 15 min.
All in all: 20 min.
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.
Squeeze the juice from 3 clementines.
Stage 2 - ⌛ 15 min.
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.
Put in the freezer for 15 minutes.
Stage 3 - ⌛ 3 min.
After this chilling, whip the mixture to the normal Chantilly stage.
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..
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.
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
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
Like these other recipes: Coconut-vanilla cream for Elsa , Clafoutis batter, Fish fillets with cabbage and curry, Mini cheese and mustard toasts, Green beans with tomato cream sauce, ... See them all 123
Icing sugar
Like these other recipes: Mini lemon millefeuilles, Swiss meringues, Mirlitons, Amiens macaroons, Rich hazelnut buttercream, ... See them all 62
Clementines
Like these other recipes: Citrus crunch, Clementine cake, Clementine sorbet, Clementine confectioner's custard, Corsican tarts, ... See them all 10
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016257 K4.4 2 hours 2 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.62 M 714.6 2 hours 40 min.
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin. October 13th 2010353 K4.1 1 hour 10 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011556 K 44.3 25 min.
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily. February 21th 2011579 K5 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.