he mixture and add combined cream, milk and vanilla. Using a
op with 1/4 cup Chantilly Cream.
Chantilly Cream:
Makes about 2
In a large bowl, beat cream, powdered sugar and vanilla together until stiff peaks form. Transfer to a sealed container. Chill until required.
In a second container, combine all the fruit. Seal well and chill until required.
When ready to serve, spoon fruit into waffle cups. Top with chantilly cream.
trawberries.
To make the chantilly cream, whip ingredients together to soft
op of each strawberry.
Chantilly cream is nothing but properly whipped
he gingerbread coffees, whip the cream with a hand held mixer
In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
Top with a dollop of whipped cream and a berry.
Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.
br>To make the chantilly cream, combine heavy cream, vanilla and powdered sugar
In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about 6 minutes).
Add the sugar, vanilla, nutmeg, cinnamon and butter.
Beat on high until well blended.
Beat in milk, then stir in the raisins and pecans.
oor ajar.
For the chantilly cream, beat cream, vanilla and sifted powdered
eanwhile, to make the chantilly cream, whip heavy cream, powdered sugar and vanilla
br>Meanwhile, for the chantilly cream, combine heavy cream, powdered sugar and vanilla
br>Serve with Chantilly Cream, optionally.
For Chantilly Cream: Whisk the cream, sugar and
ompletely.
For the Chantilly Cream: Pour the heavy cream into the bowl
Combine all ingredients.
Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
Once the cream is whipped, cover and store in the fridge.
If it separates slightly, just rewhip to restore its thickness.
acks.
Filling: Whip the cream with an electric mixer until
Position rack in center of oven and preheat to 350\u00b0F.
Whisk all ingredients until smooth and pour into shell.
Bake about 25-30 minutes, until filling is set.
Sugar Pie is best served slightly warm or at room temperature.
Serve with Chantilly Cream.
Variation: Add 1/2 cup chopped, toasted walnuts to the filling.
read Pudding and top with Chantilly Cream.
Whip the whipping cream in chilled bowl with chilled beaters. Fold in sour cream, confectioners sugar and vanilla extract.
This is a topping that does not get watery for 2 to 3 days stored in refrigerator.
Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.