Almond Liqueur Chantilly
by
Fernanda Ribeiro
Creamy and fluffy, this recipe is whipped with bitter almond liqueur, resulting in a sugarless and refreshing chantilly. Perfect to accompany cakes, various desserts and even hot drinks.
- Level
Beginner
- Cooking
10m
- Overral
20m
- Ready
metric°C
Cold Heavy Cream
500mlAmaretto
50ml
Cold Heavy Cream
500mlAmaretto
50ml
Almond Liqueur Chantilly
Fernanda Ribeiro
Add 500ml of cold heavy cream to a large bowl
Whip with a mixer until soft peaks form
Add 50ml of Amaretto and gently mix to combine. The almond liqueur chantilly is ready
Use it to top desserts or even on a nice hot espresso. Enjoy!