Orange Chantilly Cream

5 ingredients
2 steps

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

  1. 1
    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.
  2. 2
    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.

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