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Clementine & Brandy Whipped Cream
This festive twist on Chantilly cream whips clementine zest and brandy into thick double cream. Delicious spooned over warm mince pies or Christmas pudding. or use it to top your Christmas trifle.
Ingredients
- 250ml double cream
- 15g icing sugar
- 1 clementine
- 2 tbsp cognac or French brandy
Prep: 10 mins | Cook: nil
Method
1. Pour the cream into a mixing bowl and sift in the icing sugar. Use electric beater to whisk it till soft peaks form.
2. Finely grate in the clementine zest. Add the brandy. Use a flexible spatula to fold the cream and flavourings together. If it seems too loose, whisk again until it's stiff.
3. Scoop into a tub, seal and store in the fridge. The cream will keep for up to 2 days. It's delicious spooned or piped on top of mince pies, served with Christmas pudding or used in a Christmas trifle.
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