How to make it

  • Creame Chantilly
  • Whip 300 ml (1/2 pint) double cream until thick but not too stiff. Fold in a stuffy whisked egg white, 25 g (1 oz) sifted icing sugar and a few drops of vanilla essence. Makes about 600 ml (1 pint).
  • Coffee Cream Sauce
  • Dissolve 10 ml (2 level tsp) instant coffee powder in 5 ml (1 tsp) hot water. Cool slightly and put in a small bowl with 150 ml (1/4pint) double cream, 15 ml (1 tbsp) milk, 30 ml (2 level tbsp) caster sugar and a few drops of vanilla essence. Whisk just until the cream begins to hold its shape. Makes about 200 ml (7 fl oz)
  • Almond Praline
  • Heat 50 g (2 oz) caster sugar in a small saucepan, until it turns a deep amber color. Stir in 50 g (2 oz) chopped, toasted almonds and pour the mixture on to an oiled baking sheet. When it is completely cold, crush it with a rolling pin. Use as a topping or flavoring for whipped cream, mousses, souffles, creamy desserts and ice cream desserts. Makes about 100g (4 oz).

Reviews & Comments 3

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  • cholena 9 years ago
    I love Creame Chantilly . I put them in cakes for frosting .
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    " It was excellent "
    momo_55grandma ate it and said...
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  • annieamie 10 years ago
    Thanks for the recipes. Just what do you put your "Coffee Cream" sauce over? A plain cake or ice cream, perhaps? Also, what do you do with the "cream chantilly' after it is prepared? Is it to be eaten like a custard or do you put it over something else such as a cake? Please let me know as I'd love to sample your recipes! Thank you!
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