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: Ramekins of duchess potatoes, Curried prawn risotto, Gratin Comtois, Potimarron (chestnut pumpkin) "au gratin", Paté en croute (terrine in a pie crust), ... See them all 121
Icing sugar
Like these other recipes: Santiago Cake, Little Christmas biscuits, Succès praliné (praline meringue), Financier batter, Amiens macaroons, ... See them all 62
Clementines
Like these other recipes: Citrus crunch, European glass, Clementine sorbet, Little vanilla, clementine and chestnut verrines, Clementine Creamy, ... See them all 9
Other recipes you may also like
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011775 K3.5 8 min.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream. July 12th 2023344 K4.1 1 hour 45 min.
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc. February 16th 2014830 K5 6 min.
Stuffed Mushrooms
In this recipe, the mushrooms are stuffed with caramelized onions, topped with cheese and cooked in the oven. As mushrooms tend to give off a lot of liquid, especially when very fresh, the cooking is done in two stages. May 10th 202374 K4.1 60 min.
Baked eggs with chicken and spinach
A classic recipe for baked eggs (œufs cocotte), cooked in ramekins with a base layer of spinach and diced chicken. March 29th 202051 K4 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
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.