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.
53 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.
51 K 30 min.
This recipe uses (among others)
Cream
Like these other recipes: Potimarron (Japanese chestnut pumpkin) purée, Paté en croute (terrine in a pie crust), Brioche tart with Comté cheese, Crunchy verrines, Green beans with tomato cream sauce, ... See them all 124
Icing sugar
Like these other recipes: Rich hazelnut buttercream, Mirlitons of Guipavas, X-Files cookies, Royal icing, Moist Lemon Cake, ... See them all 63
Clementines
Like these other recipes: Little vanilla, clementine and chestnut verrines, Clementine cake, Clementine Creamy, Clementine confectioner's custard, Citrus crunch, ... See them all 10
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016258 K4.4 2 hours 2 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy. November 4th 20131.40 M 65 1 hour 30 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel. October 13th 2010323 K 15 1 hour 25 min.
Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version. March 2nd 2014107 K4 1 hour 35 min.
Stuffed cabbage leaves
The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven. February 1st 2015268 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
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.