Chantilly Cream

Oct 14, 2015

When I first began cooking, or shall I say -- the act of not burning everything, expanding my culinary skills past ramen, and, not setting the microwave (almost) a flame -- I stumbled upon this recipe (his whole cookbook is phenomenal) and it has been a tried and true favorite over the years.

This is super easy, promise.

Enjoy with berries, cake, or straight out of the bowl with a spoon, whatever tickles your fancy.

Chantilly Cream via Paul Prudhomme

2/3 cup heavy cream

1 tsp vanilla extract
1 tsp brandy

1 tsp Grand Marnier or Cointreau

1/4 cup sugar 

2 tbsp sour cream

Blend till soft peaks form, about three minutes.

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