California Central Coast Recipes

Chantilly Cream

This is our adaption of Paul Prudhomme's Cajun dessert topping recipe. This is definitely NOT Mediterranean! But I included it in our recipes because it's so easy and a great way of topping off everything from Bread Pudding, Pumpkin Pie, fresh fruit, strawberry shortcake to chocolate mousse. And since normally the Mediterranean Diet is so healthy, once in a while it's ok to splurge a little.

Ideally the cream should not be stiff like whipped cream, but a velvety consistency which "flow" over the dessert item. ©2017, Chantilly Cream
Preparation time: 15 minutes
Cooking time:
re-calculate ingredients for:


3/4 cups Whipping Cream
1 teaspoons Vanilla Extract (generous amount)
1 teaspoons Brandy (generous amount)
1 teaspoons Grand Marnier (generous amount)
1/3 Cup Sugar
2 Tablespoons Sour Cream (heaping)

Preparation Directions.

1 Refrigerate in the freezer for at least fifteen minutes the medium-sized mixing bowl and beaters you plan to use. (Until very cold!)

2 Combine together the whipping cream, the vanilla extract, the brandy and Grand Marnier and beat with an electric mixer on medium speed for one minute.

3 Add in the sugar and the sour cream and beat on medium speed about three minutes or until soft peaks form. Do NOT overbeat! (It will turn the mixture to butter.)

4 Put into container and chill until serving time. Makes about 2 Cups.

5 Note: This topping is best made the same day as when the dessert is served. After a day or so, it starts to breakdown and becomes liquidy.

Wine and Food Pairing and Serving Suggestions.

This always puts a nice little finish on desserts served throughout the year.

A tip from Sue!

Choosing a pot

The first thing you to do is get decent cookware. Nothing is more serviceable than stainless steel, thatís what the pros use and is mandated for all commercial restaurants.

Save yourself a lot of trouble and get the best quality stainless steel that you can afford. A few basic sizes will take you a long way!