Orange Chantilly Cream
Mom first tried this recipe from a French cookbook many years ago. She decorated the top of each light fluffy dessert cup with a slice of fresh orange from our trees! Everyone loved it.
-Kerry Sullivan, Maitland, Florida
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
PREP |
30 min. |
TOTAL
|
30 min.
|
INGREDIENTS
- 12 medium navel oranges
- 4-1/2 cups heavy whipping cream
- 1 cup confectioners' sugar
- 2-1/4 teaspoons orange extract
- 1/3 cup orange juice
DIRECTIONS
Cut a thin slice off the top of each orange. With a grapefruit spoon, scoop out pulp. Invert oranges onto paper towels to drain. Remove and discard membrane from orange pulp; set aside.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in orange juice. Fold in reserved orange pulp. Spoon into orange shells. Cover and refrigerate until serving. Yield: 12 servings.