Chantilly cream

Yield: 2 Cups

Measure Ingredient
⅔ cup Heavy cream
1 teaspoon Vanilla extract
1 teaspoon Brandy
1 teaspoon Grans Marnier
¼ cup Sugar
2 tablespoons Sour cream

Refigerate mixing bowl and beaters until well chilled; at least 30 minutes. Combine cream, vanilla, brandy and Grand Marnier in the chilled bowl and beat with electric mixer on medium speed for 1 minute. Add sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not over-beat.

Nutritional info per tablespoon: 26cal; .1g pro, 2g carb, 2g fat (69%) Source: Chef Prudhomme's Louisiana Kitchen Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96

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