Coffee Chantilly Cream

I can guide you in preparing the coffee chantilly cream, which is a tempting variation of the classic chantilly cream enriched by the flavor of coffee. Coffee chantilly cream can be a marvelous accompaniment to various desserts or simply enjoyed on its own. Here’s what you need and how to prepare it.

Ingredients

• 250 ml of fresh cream for whipping
• 2 tablespoons of powdered sugar
• 1 or 2 tablespoons of strong espresso coffee (depending on the intensity of flavor you desire)
• 1 teaspoon of vanilla extract (optional)

Preparation

1. To begin, prepare the espresso coffee and let it cool completely. The coffee must be cold to avoid the risk of deflating the cream when you incorporate it.
2. Whip the very cold cream with an electric whisk or a stand mixer until it begins to thicken.
3. As it starts to become frothy, add the sifted powdered sugar and continue to whip until the desired consistency is reached. If you like, add vanilla extract to further flavor the cream.
4. Gently fold the cold coffee into the whipped cream, being careful to stir from top to bottom so as not to deflate the cream.
5. The coffee chantilly cream is ready to be used immediately, or you can store it in the refrigerator until needed.

Tip: for an even more stable cream, you can add to the cream a couple of sheets of gelatin previously softened in cold water and melted in a bit of hot coffee, then let the mixture cool before adding it to the whipped cream.

Curiosity

Chantilly cream takes its name from the Château de Chantilly in France. According to some sources, it was the castle’s chef, Vatel, who invented this cream in the 17th century, although other historians claim that the cream is much older. The coffee variation is one of the many examples of how this cream can be adapted to suit everyone’s tastes.