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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 €
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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: Celery purée, "Day After Pork Belly" Soup, Chocolate cream with a crunch, irish coffee mousse, Crunchy verrines, Alpine gratin, ... See them all 122
Icing sugar
Like these other recipes: Little Christmas biscuits, Amiens macaroons, Chocolate madeleines, Swiss meringues, Pistachio madeleines, ... See them all 62
Clementines
Like these other recipes: Little vanilla, clementine and chestnut verrines, Citrus crunch, Clementine confectioner's custard, Corsican tarts, European glass, ... See them all 9
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