Who can resist light whipped cream, sweet and delicious? The basis for so many desserts – from Pavlova, to Eton Mess to filling cakes and topping pie and even using up leftovers on coffee for breakfast and a café con panna.
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- Whipped cream with cognac and Salted Caramel ice cream from Carmela
Super easy to make – cream, confectioners sugar, vanilla and a splash of cognac – YES PLEASE!
Chantilly Cream
2 cups Heavy whipping cream
2 tablespoons confectioners sugar
1 tablespoon vanilla paste
2 tablespoons cognac (optional)
To make the Chantilly cream place heavy cream in bowl of Kitchenaid and whisk for about 2 minutes. Add confectioners sugar and 2 teaspoons of vanilla paste. Whisk until cream thickens being careful not to over whip.
To be used for Pavlova, Eton Mess, Lemon Meringue Pie no Crust, Lucy’s Quick Italian Mess and for topping chocolate mousse, apple pie and any other deliciousness.
A perfect dessert if you are having lots of people over for dinner and don’t have time to make a meringue for a pavlova or Eton Mess is this variation I came up with for Rosé Corner:
Lucy’s Quick Italian Mess
Think trifle without the custard or Eton mess without the meringue – instead I layered fresh raspberries, strawberries, blackberries and blueberries with Chantilly cream and little amaretti biscuits – I topped it off with freeze dried raspberries (from Trader Joes) for a fancy fast and fabulous pink dessert.
I think I like the amaretti more than the meringues – definitely one of those in the moment-I-don’t-have-time-to-bake-meringue decisions that resulted in a heavenly sweet treat.
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