Lychee chantilly cream

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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 35% fat heavy cream for fruit. It is slightly less airy than traditional chantilly cream.

Suggested uses

Decorations
Plated desserts
Desserts, tarts and mini gateaux
Ice cream
Dessert glasses

Overall composition

Fruit purée

37%

Sugar

7.5%

Heavy cream 36% fat

55.5%

Overall composition

100%

Fruit purée

Sugar

Heavy cream 36% fat

Fruit purée used

Litchi Chinensis

Tasting temperature

Chilled

Ways of consuming

On site ,
Takeaway

Strenghts

A cold or slightly warmed purée ,
Easy and quick to make

Composition

1000 g

100%

Sugar

75 g

7.5%

Lychee purée

370 g

37%

Heavy cream 36% fat

550 g

55.5%

Expansion when whipped

250%

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).