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.
51 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.
49 K 30 min.
This recipe uses (among others)
Cream
Like these other recipes: Coconut-vanilla cream for Elsa , Cream and herb dressing, Chocolate cream, Potato purée , Quick prawn curry, ... See them all 122
Icing sugar
Like these other recipes: Hazelnut and orange cake, Pink Reims biscuits, Santiago Cake, Saint Honoré cake, Toasted almond cake, ... See them all 62
Clementines
Like these other recipes: Citrus crunch, Clementine confectioner's custard, Clementine sorbet, Clementine Tiramisu, European glass, ... See them all 9
Other recipes you may also like
Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe. October 13th 2010344 K4.6 1 hour 15 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020346 K4.8 30 min.
How to freeze plums
When fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing. September 4th 2019137 K3.7 12 hours 40 min.
Green bean purée
Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans. August 11th 2023101 K 25 min.
Celeriac in cream and mustard sauce
The celeriac in this dish is cooked in two stages: pan-fried first, then braised in cream with mustard. It can be enjoyed as the main feature with rice or cous-cous, for example, or served to accompany meat. December 15th 201956 K 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
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.