Limoncello Chantilly cream is as fluffy, airy, and silky as you can imagine: a delicate and fragrant cloud that is exquisite for filling cakes and donuts!
WHY IS IT CALLED CHANTILLY?
Chantilly refers to a base cream of old European pastry with origins lost in time, reaching some writings by Cristoforo di Messisburgo from Ferrara in 1549 and the famous Bartolomeo Scappi from Rome in 1570.
Documents therefore refute that the recipe is by François Vatel, who worked under Nicolas Fouquet, superintendent of finances under Louis XIV, and was tasked with overseeing the inauguration of the Vaux-le-Vicomte castle. Other voices claim that Vatel, finding a batch of rotten eggs and needing to prepare a dessert, whipped cream with sugar to accompany wild strawberries while working at the Chantilly castle.
There is often confusion between the original Chantilly recipe and the one made by combining custard and whipped cream, which should more properly be called diplomatic cream.
HOW TO USE CHANTILLY CREAM?
As I said before, it’s an exquisite cream that is excellent as a filling for sponge cakes, mille-feuille, and also for tartlets topped with fresh fruit.
Its delicate aroma is also suitable for accompanying sweet preparations based on chocolate, mascarpone, coffee, cream, and even caramel!
With this smooth and delicious cream, we can also prepare more spectacular cakes for birthdays and important events.
On the blog, you find the 
ITALIAN CHANTILLY
LIMONCELLO CHANTILLY CREAM
The kitchen of ASI
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4/6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups milk
- 5 oz limoncello
- 2 eggs
- 3/4 cup sugar
- 1/2 cup cornstarch
- 7 oz heavy whipping cream
- 1 lemon (organic or untreated)
Preparation of the Limoncello Chantilly Cream Recipe
Start preparing this delicious limoncello cream by putting the milk with the liquor and lemon zest in a saucepan over low heat.
In a separate bowl, combine the eggs with the sugar then adding the sifted cornstarch.
Once the ingredients are well incorporated, dilute everything by pouring the flavored milk.
Let it cook for a few minutes, allowing the cream to thicken.
THEREFORE BE CAREFUL… the cream should just “simmer” like English cream without exceeding a temperature of 180°F, otherwise it will end up curdling and becoming lumpy like stracciatella soup! As soon as it starts to simmer, turn off the heat and remove the saucepan from the flame….
SIMMERING → a verb that translates to that slight rippling of a liquid as it gradually approaches boiling, said in plain terms eh!
Cover with plastic wrap, and when the cream is cold, add the well-whipped fresh cream with a spatula, using upward movements.
Enjoy the yummy limoncello Chantilly cream!
Annalisa
