Lightly beaten cream (Crème Chantilly) from Mastering the Art of French Cooking, Volume One (page 580) by Julia Child and Louisette Bertholle and Simone Beck

  • whipping cream
  • Serves : 2 cups

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate Bavarian cream (Bavarois au chocolat); Almond Bavarian cream (Bavarois praliné); Almond cream with fresh strawberries - a cold dessert (Charlotte Malakoff aux fraises); Almond cream with fresh raspberries (Charlotte Malakoff aux framboises); Almond cream with chocolate (Charlotte Malakoff au chocolat); Almond custard with chocolate (Charlotte Basque)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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