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.
3: After this chilling, whip the mixture to the normal 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..