Chantilly Cream

Posted by ljmacphee on April 13, 2007 under Dessert |

I first had this a few summers back in an Italian restaurant in Providence’s Federal Hill. It took several tries to figure this recipe out. I loved it so much I was determined to reverse engineer it. I had it served with blueberries and blackberries. I like it better with just raspberries, but either or both work. It is very easy to make and great for when you have a few berries that aren’t enough for a pie or muffins.

Chef Vatel first served Cream Chantilly to Louis XIV during a banquet in 1662. At the banquet the chef realized he was missing two roast beefs and the fish planned for the meal did not arrive. So distressed was he, he committed suicide. I hope you do not take your cooking as seriously, but this cream is to die for.

One ready made chocolate or vanilla graham cracker crust, I prefer the chocolate
1 cup whipping cream, whipped until it forms stiff peaks
2 teaspoons vanilla
1/8 cup sugar
1/4 cup sour cream
2 Tablespoons raspberry jam (optional)

Mix the vanilla, sugar, sour cream and jam, then gently fold into the whipped cream until well blended.

Spoon mix into the pie shell
Garnish with fresh or frozen berries

Refrigerate before serving.