Mango 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 used
Kesar and Alphonso Mango
Tasting temperature
Chilled
Ways of consuming
On site
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Takeaway
Strenghts
A cold or slightly warmed purée
,
Easy and quick to make
Expansion when whipped
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).
Mango chantilly cream
