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
Orange Chantilly Cream
Orange Chantilly Cream
Prep Time
30 min
Yield
12 servings
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.
Nutrition Facts
1 each: 418 calories, 33g fat (21g saturated fat), 122mg cholesterol, 35mg sodium, 29g carbohydrate (25g sugars, 3g fiber), 3g protein.
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