CHANTILLY FRUIT TOPPING
"This tasty treat, perfect with assorted fruit, is sure to cool you down on a hot day," assures Mary Houchin of Lebanon, Illinois.
Provided by Taste of Home
Categories Appetizers Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese until smooth. Add the sour cream, honey, orange juice and cinnamon; beat until smooth. Serve with berries. Refrigerate leftovers.
Nutrition Facts :
FRENCH CHANTILLY CREAM (CRèME CHANTILLY)
This vanilla Chantilly cream recipe is simple to make. The sweet whipped cream is perfect for filling classic French pastries and cakes.
Provided by Rebecca Franklin
Categories Dessert Ingredient
Time 5m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 108 kcal, Carbohydrate 2 g, Cholesterol 34 mg, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, Sodium 8 mg, Sugar 2 g, Fat 11 g, ServingSize 2 cups (2 Servings), UnsaturatedFat 0 g
RASPBERRY COULIS
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 1 x 500ml jar
Number Of Ingredients 3
Steps:
- Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
- Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
CHANTILLY CREAM (CREME CHANTILLY)
This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.
Provided by Jangomango
Categories Dessert
Time 5m
Yield 1 cup
Number Of Ingredients 3
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.
Nutrition Facts : Calories 889.4, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 22.9, Sugar 16.2, Protein 4.9
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.
FRUIT CRISP TOPPING
Here is the recipe I use to make a topping for peach and apple crisps. Posted in response to a request for a topping for a blueberry crisp. Recipe originally from Southern Living... an excellent one for any fresh (or canned/frozen) fruits. I love the chewiness the oatmeal gives. Prep time does not include the time needed to prepare fruit.
Provided by Impera_Magna
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Here is the recipe I use to make a topping for peach and apple crisps:.
- In sm bowl, mix brown sugar & flour; cut in butter; stir in oats.Sprinkle over prepared fruit in 8x8" pan.
- Bake 20-25 minutes
- For an 8x8" pan, you would need appx 4 c of fruit, prepared to your taste (sugar, spices, extract, flour, etc.) or two 15oz cans of canned fruit (dummped into 8x8" pan).
Nutrition Facts : Calories 267, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 89.7, Carbohydrate 36, Fiber 1.8, Sugar 17.9, Protein 3.6
CHANTILLY FROSTING
This is the recipe for the frosting which is used on Chantilly cakes and other yummy sweets like Cocoa Puffs in Hawai'i. So simple, not the most figure friendly topping, but definitely sooo good!
Provided by Pikake21
Categories Dessert
Time 20m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Combine milk, sugar, egg yolks, butter and vanilla in the top portion of a double boiler, or in a bowl placed over a saucepan of boiling water.
- Cook over medium heat until thick, about 12 minutes, stirring constantly to keep the eggs from scrambling and the frosting from clumping.
- Remove from heat. Add coconut and/or nuts if desired. Cool, stirring occasionally, until thick enough to spread.
- Makes enough to frost a 9- by-13-inch cake or two 8-inch layers.
Nutrition Facts : Calories 2085.4, Fat 123.3, SaturatedFat 74.3, Cholesterol 883.5, Sodium 943.3, Carbohydrate 227.5, Sugar 200.7, Protein 25.4
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