Lemon 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 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

Fruit purée used

Femminello Lemon

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
150 g
15%
Lemon purée
340 g
34%
Heavy cream 36% fat
510 g
51%

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).

Remove the sugar and make a whipped cream that will enhance your fish starters (tartar, ceviche, etc.)

Favoris

Lemon chantilly cream

34%
Fruit purée
15%
Added sugar
Ingredients
Heavy cream 36% fat, Lemon purée, Sugar
Snowflake
Non-Freezable
250%
Expansion when whipped

Suggested recipes

See all recipes