Berry Chantilly

L&G Cherry Chantilly

2 lbs cherries

1 T sugar

2 T brandy, kirsch, or rum

1 t vanilla extract

1 C heavy whipping cream

25 g powdered sugar, sifted

Wash, pit, and halve cherries.

Sprinkle granulated sugar evenly over them.

Drizzle with brandy or rum and vanilla, stir, and set in fridge.

Freeze mixing bowl and whisk.

Measure out cream and place in coldest part of fridge.

After 15 mins, stir berries and strain liquid into cup.

In stand mixer, whip cream on medium slow until it begins to thicken.

Increase whipping speed and whip until soft peaks form.

Whip in cherry liquor and powdered sugar, alternating.

Once thickened, fold in macerated berries and serve immediately.

LTK

Red Lion Blueberry Chantilly

16 oz frozen blueberries, thawed

1 C heavy whipping cream

1 T sour cream

1 1/2 T sugar

1 t blackberry brandy

Whip cream with sour cream and sugar.

Fold in blueberries and brandy.

Chill and serve, garnished with more blueberries.

When served at night, this dish is called a Romanoff.

DTK