Chantilly Cream

         Yield: 2 Cups
Categories: Desserts

2/3 c Heavy cream 1 ts Vanilla extract 1 ts Brandy 1 ts Grans Marnier 1/4 c Sugar 2 tb Sour cream Refigerate mixing bowl and beaters until well chilled; at least 30 minutes. Combine cream, vanilla, brandy and Grand Marnier in the chilled bowl and beat with electric mixer on medium speed for 1 minute. Add sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not over-beat. Nutritional info per tablespoon: 26cal; .1g pro, 2g carb, 2g fat (69%) Source: Chef Prudhomme's Louisiana Kitchen Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96