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!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind