Try this Chantilly Cream recipe, or contribute your own.
Refigerate mixing bowl and beaters until well chilled; at least 30 minutes. Combine cream, vanilla, brandy and Grand Marnier in the chilled bowl and beat with electric mixer on medium speed for 1 minute. Add sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not over-beat. Nutritional info per tablespoon: 26cal; .1g pro, 2g carb, 2g fat (69%) Source: Chef Prudhommes Louisiana Kitchen Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96 Posted to MM-Recipes Digest V3 #196 Date: 15 Jul 96 00:22:58 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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