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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Chantilly Cream

With a tip of the hat to the master— Chef Paul Prudhomme.


1 /2  cup heavy cream

1 tsp vanilla

1 tsp Grand Marnier

1 tsp brandy

3 Tbsp sugar

2 Tbsp sour cream


Combine the cream, vanilla, Grand Marnier and brandy in a mixing bowl and using an electric mixer, whip for three minutes. Add in the sugar and sour cream, and

Continue beating on medium until it looks like whipped cream.  Do not over whip.

Yield: 1 cup

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