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Chantilly cream Topping
(Topping for bread pudding)
Ingredients
¾ cup heavy whipping cream
1 tsp vanilla extract
1 tsp brandy
1 tsp Grand Marnier
¼ cup sugar
2 tbsp sour cream
Electric mixer
Lagniappe
Refrigerate a medium size bowl and beaters until very cold. Combine cold
cream, vanilla, brandy and Grand Marnier in the cold bowl and beat on
medium speed for about one minute. Add the sugar and sour cream and beat
on medium until cream begins to form peaks (about 3 minutes).
CAUTION: do not over beat; the cream will turn to butter. It will be
worthless as Chantilly Cream however it will be delicious over toast.
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