Charlotte and Magnum Strawberry chantilly cream
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.
- Plated desserts
- Ice cream
- Dessert glasses
Expansion when whipped
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.
Reduce or eliminate sugar to make fruity whipped creams for your dishes (such as intensely flavored mousses, for example).