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!

Sauteing whole garlic

If your recipe calls for whole garlic, it doesn't burn as easily when in larger pieces. But you do need to score your garlic cloves all over in order to release the garlic juices and fragrance .Always be careful to avoid burning the cloves. It'll make the garlic cloves bitter and ruin what you're cooking.