Title: CHANTILLY CREAM
  Categories: Miamiherald, Desserts
       Yield: 2 Cups
  
     2/3 c  Heavy cream
       1 ts Vanilla extract
       1 ts Brandy
       1 ts Grans Marnier
     1/4 c  Sugar
       2 tb Sour cream
  
   Refigerate mixing bowl and beaters until well chilled; at least 30
   minutes. Combine cream, vanilla, brandy and Grand Marnier in the
   chilled bowl and beat with electric mixer on medium speed for 1
   minute. Add sugar and sour cream and beat on medium just until soft
   peaks form, about 3 minutes. Do not over-beat.
   
   Nutritional info per tablespoon: 26cal; .1g pro, 2g carb, 2g fat (69%)
   
   Source: Chef Prudhomme's Louisiana Kitchen Miami Herald, 11/16/95
   format by Lisa Crawford, 7/14/96
  
 

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