Hey everyone, I've been experimenting with some chocolate chantilly recipes, they're really great and it also freezes nicely to something-like-ice cream. I was looking to try and find a more neutral tasting fat base rather than chocolate, so the flavour of the liquid would be maximising. I came across this recipe for beurre chantilly/chantilly butter, but struggled to make it. I was wondering if anyone had any experience of making this, or knew of other fat bases that could be used to make the mousse? EDIT: forget the recipe links! http://www.pierre-gagnaire.com/francais/modernite/2003/chantilly.htm http://www.pierre-gagnaire.com/francais/humeur/recette-tomate_chantilly.htm In French but google translate works well