Crème Chantilly is the perfect dessert sauce. Crème Chantilly should be lush and voluptuous so it is perfect on the palate and doesn’t overwhelm the dessert. If you’ve slightly over whipped the cream add more cream to lighten it up. If you’ve gone too far and you can see clumps of butter fat you may as well keep going and make butter!
Makes about 1.5 cups
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla
NB: In warm weather chill the metal bowl and whisk in the freezer.
1. Whip the heavy cream with a whisk until it starts to thicken.
2. Add the sugar and the vanilla and whip until thick and it just begins to form peaks. Don’t over beat it will taste too rich and fatty. Cover and store in the refrigerator until needed. It will keep for a few hours.
Copyright © Julie Logue Riordan, Cooking with Julie