Fresh Fruit Chantilly Recipes

FRENCH CHANTILLY CREAM (CRèME CHANTILLY)

Steps:

• Gather the ingredients.
• In a large mixing bowl , beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form.
• Use as your recipe directs. Chill any unused Chantilly cream.

FRESH BERRY CHANTILLY CAKE

Steps:

• Pre-heat the oven to 180°C/350°F and grease and line three 20cm/7.8inch diameter cake pans with parchment paper.
• Sift together the flour, baking powder and salt and set aside.
• In a separate bowl, combine the wet ingredients and mix well.
• Pour the wet ingredients into the dry ingredients and mix to combine.
• Pour the batter into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
• Remove from the oven and allow to cool before turning out onto a wire rack. Make sure the layers are completely cool before assembling the cake.
• To make the mascarpone whipped cream, whip the cold cream with the icing/powdered sugar until soft peaks form. Add the softened mascarpone and whip to stiff peaks.
• Whipped cream tip: Whipping cream on a slow speed will ensure the air bubbles forming are small and more stable. Often when cream is whipped at a high speed the cream will deflate sooner because the larger air bubbles collapse quicker.
• To assemble the cake, sandwich the cake layers together with the whipped cream and add berries.
• Serve immediately.

CHANTILLY CREAM (CREME CHANTILLY)

Steps:

• Combine all ingredients.
• Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
• It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
• Once the cream is whipped, cover and store in the fridge.
• If it separates slightly, just rewhip to restore its thickness.

MERINGUES CHANTILLY

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
• Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
• Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
• Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.

FRESH FRUITS AND CHANTILLY

Steps:

• In a large bowl mix the strawberries, blueberries and bananas. Add the lemon juice and the sugar. Stir well and let it rest. In a large chilled bowl prepare the Chantilly by mix the heavy whipping cream, powder sugar and vanilla sugar until soft peaks are formed. In a dessert bowl place the fruits and top it with a dollop of Chantilly