Desserts with whipped cream: 5 irresistible recipes

Whether it’s the fluffy texture, the velvety appearance or simply the irresistible taste, sweets with

Chantilly

they are always the recipe for success! Therefore, when you have to serve guests or want to surprise the family on an ordinary day, this should always be your bet. But be careful, the only thing in common in these recipes is the

Chantilly

, because there are ideas for all tastes. Before moving on, check out how to do the

Chantilly

perfect and roll out the dessert of the day:

Strawberry pavé with whipped cream and meringue

Strawberry pavé with sigh | Photo: Rodrigo Moreira
Time:

30 min (+ 1h in the fridge)

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 1 packet of cornstarch biscuit crumbs (200 g)
• 5 tablespoons of butter
• 3 cups fresh cream (cold)
• 2 tablespoons of sugar
• 3 cups strawberries (chopped)
• 3 cups broken sighs (tea)

Method of preparation:

1. Mix in a bowl, the crushed biscuit and the butter to form a wet farofa.
2. Line the bottom of a medium round cake pan with removable rim and place in a preheated medium oven for 10 minutes. Remove and reserve.
3. In a planetary mixer, whip the cold cream with the sugar until it forms a Chantilly.
4. On top of the cake batter, layer the whipped cream and spread the strawberries evenly.
5. Layer with part of the sighs.
6. Finish with another layer of whipped Cream, decorate with the rest of the chopped meringues and strawberries and refrigerate for 1 hour. Remove and serve.

Hot chocolate with whipped cream

Hot Chocolate with Whipped Cream | Photo: Rodrigo Moreira
Preparation time:

30 minutes

Performance:

6 portions

Difficulty level:

easy

Ingredients:

• 1 tablespoon of corn starch
• 4 tablespoons of chocolate powder
• 1 liter of milk
• 100 g of chopped milk chocolate
• 1 box of cream (200g)
• 1 teaspoon(s) of vanilla essence

Method of preparation:

1. In a pan, combine the condensed milk, the cornstarch dissolved in the milk, the chocolate powder, the chopped chocolate and cook over low heat, stirring constantly, until it thickens slightly and the chocolate melts completely.
2. Immediately after, remove from the heat and mix the milk cream and the essence.
3. Serve immediately accompanied by Chantilly ready and sprinkled with milk chocolate flakes.

Passion fruit jam with chantilly

Passion fruit jam with whipped cream | Photo: Rodrigo Moreira
Time:

1h (+2h of fridge)

Performance:

8 portions

Difficulty:

easy

Ingredients:

• 3 tablespoons + 1 teaspoon cornstarch
• 1 1/2 cups passion fruit juice concentrate (tea).
• 1 can of condensed milk
• 1 can of milk (use empty condensed milk can to measure)
• 1 jar of cream
• Pulp of 2 passion fruit
• 1/2 cup (tea) of water
• 4 tablespoons of sugar
• 2 cups of mini meringue
• 2 cups whipped cream (prepared)

Method of preparation:

1. In a pan, mix 3 tablespoons of cornstarch dissolved in the passion fruit juice, the condensed milk and the milk.
2. Bring to a low boil, stirring until thickened.
3. Remove from the heat, add the cream and pour it into a medium refractory.
4. Let it cool covered with film so as not to form a film and take it in the fridge for 2 hours.
5. Blend the passion fruit pulp with the water on the pulsar in a blender, just to release the seed without breaking it.
6. Dissolve the remaining cornstarch and sugar in this mixture and, in a saucepan, bring to a low boil, stirring until thickened. Let cool.
7. Spread half on top of the cream, spread the mini sighs and whipped cream.
8. Decorate with the remaining syrup and serve.

Nutella® pudding decorated with whipped cream

Nutella pudding decorated with whipped cream | Photo: Andre Fortes
Time:

1h (+2h of fridge)

Performance:

8 portions

Difficulty:

easy

Ingredients:

• 5 eggs
• 1 can of condensed milk
• 1 cup (tea) of Nutella®
• 1 and 1/2 cup (tea) of milk
• 3 spoons of cocoa powder
• Butter and chocolate powder for greasing and dusting
• whipped cream to decorate

Method of preparation:

1. Beat eggs, condensed milk, Nutella®, milk and chocolate powder in a blender until smooth.
2. Pour into a greased and sprinkled 24cm diameter baking dish and place in a preheated medium oven in a bain-marie for 40 minutes or until set.
3. Let it cool and put it in the fridge for 2 hours.
4. Unmold, place the Chantilly in a pastry bag fitted with a pitanga nozzle and decorate the pudding.
5. Serve!

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.