Cooking-ez.com

1,554 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: Sliced cauliflower with 3 cheeses, Mushroom tart, Fish Mousselines, Feta and spinach brik pie, Fish fillets with cabbage and curry, ... See them all 122

Icing sugar
Icing sugar

Like these other recipes: Santiago Cake, Coconut "croute à thé", Calissons, Toasted almond cake, Little Christmas biscuits, ... See them all 62

Clementines
Clementines

Like these other recipes: Clementine confectioner's custard, European glass, Clementine cake, Clementine Tiramisu, Citrus crunch, ... See them all 9

Other recipes you may also like
Chocolate orangettes for Erika
Chocolate orangettes for Erika
Orangettes are candied citrus peels (oranges or grapefruit) cut into sticks and coated in chocolate. This delicious confection blends the slightly tangy flavors of candied peels with the sweetness of chocolate.
April 14th 202426 K 45 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011373 K4.0 1 hour 15 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020550 K 44.2 14 hours 30 min.
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.
August 12th 2018443 K 15 30 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017484 K4.2 2 hours 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)

*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