Calamansi chantilly cream
Description
A variant of the classic chantilly cream that can be applied to dishes in the same way.
Use it to fill fruit chantilly choux buns and top ice cream sundaes.
This helps significantly reduce the amount of fat in your recipes by switching 40% of 36% fat heavy cream for fruit. It is slightly less airy than traditional chantilly cream.
Suggested uses
- Decorations
- Plated desserts
- Ice cream
- Dessert glasses
Overall composition
Fruit purée
34%
Sugar
15%
Heavy cream 36% fat
51%
Overall composition
100%
Fruit purée
Sugar
Heavy cream 36% fat
Composition
1000 g
100%
Sucre semoule
150 g
15%
Calamansi en purée
340 g
34%
Crème liquide 35 % MG
510 g
51%
Expansion when whipped
240%
Technique
Mix the sugar with the fruit purée (40°F or 4°C), then add in the cream.
Using the whisk setting in a food processor, beat the mixture at medium speed until it can be piped using a piping bag.
Trick
Reduce or eliminate sugar to make fruity whipped creams for your dishes (such as intensely flavored mousses, for example).
Calamansi chantilly cream
34%
Fruit purée
15%
Added sugar
Ingredients
Calamansi en purée, Sucre semoule, Crème liquide 35 % MG
Non-Freezable
240%
Expansion when whipped