Strawberries and Raspberry Puree and Cream |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Fraises Glacees Chantilly is the direct translation of this lovely recipe. How can something like this be bad? Ingredients:
2 cups firm ripe strawberries |
1/2 cup confectioners' sugar |
1 cup thawed frozen raspberries |
1 cup whipping cream |
2 tablespoons sifted confectioners' sugar |
4 -6 teaspoons chambord raspberry liquor |
3 -4 macaroons, crushed |
Directions:
1. FRAISES GLACEES:.
2. Wash and hull strawberries. Put them in a pretty serving bowl and stand the serving bowl in crushed ice.
3. Put the raspberries in a food processor and puree. Pour through a fine mesh strainer into another bowl and stir in the confectioner's sugar.
4. Pour the raspberry puree over the strawberries and gently toss to coat.
5. CREME CHANTILLY:.
6. Pour the cream into a chilled bowl. Add the sugar and the Chambord and beat until soft peaks form.
7. TO SERVE:.
8. Just before serving, pile the Creme Chantilly over the strawberries and sprinkle with the crushed macaroons.
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