Strawberry Chantilly Recipes

Steps:

• Store strawberries in the refrigerator and buy them one day prior to making this dessert.
• Either the night before or immediately before serving, rinse the strawberries carefully so that any dirt will get washed away.
• Use a knife to cut off the green stem and leaves at the top of each strawberry.
• Chantilly cream is nothing but properly whipped cream.
• To whip cream properly, place the bowl in which you are going to whip the cream over a large tray of ice.
• Chill the whipping cream in the refrigerator before whipping it in a bowl until stiff peaks form.
• Add vanilla essence and powdered sugar slowly and continue to beat the cream.
• Serve the strawberries and cream in stemmed wine glasses or champagne saucers.
• Fill the glasses or saucers with strawberries and top off with sinfully good amounts of Chantilly cream.
• Enjoy!

Steps:

• Preheat the oven to 450 degrees. In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the preheating oven, 2 to 3 minutes. Watch carefully so that the butter does not burn. Remove pan from oven and stir in 2 tablespoons of the sugar. The mixture will be grainy. Add the berries, tossing to coat with the butter and sugar. Spread in a single layer. Roast, stirring and turning once or twice, until the berries just begin to soften, about 5 minutes. Gently roll the roasted berries in the pan syrup to coat, then let them cool for about 5 minutes in the skillet.
• While the berries are roasting, whip the cream with the creme de menthe and remaining 1 tablespoon of sugar just until soft peaks form. Divide the chantilly cream among 4 shallow dessert bowls. Arrange the lukewarm berries in the chantilly cream, pointed ends up. Using a teaspoon, dribble the red pan glaze over the mint cream. Garnish with mint sprigs. Serve immediately.

Steps:

• Wash strawberries, stem and cut in half.
• Cover with confectioner's sugar (reserve 4 tablespoons) and rum; chill 30 minutes.
• Beat egg whites until stiff peaks form; add reserved confectioners' sugar gradually, beating constantly during the addition.
• Fold in sweetened berries.
• Place in chilled sherbet glasses and garnish with whipped cream.

Steps:

• Clean, stem and slice strawberries into quarters.
• Place in bowl and set aside.
• In blender, combine cottage cheese, buttermilk and lemon juice, pureeing until smooth.
• Add brown sugar to blender mixture and mix.
• Place 1/4 C of strawberries into champagne or short parfait glass.
• Top with 2 Tbsp cottage cheese mixture.
• Top with a strawberry.
• Chill for 1 hour.

Steps:

• Combine pudding mix, gelatin and water in a saucepan. Cook and stir over medium heat until mixture comes to a full boil and is clear. Chill until slightly thickened.
• Then add Cool Whip Topping and thoroughly blend into chilled pudding mixture. Chill until firm- about 3 hours.
• Spoon into individual dessert dishes. Top with strawberries. Makes 4 cups.

Steps:

• Make Biscuits:
• In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
• In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
• Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
• Preheat oven to 400°F.
• On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
• Make Compote:
• In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
• Make Chantilly Cream:
• Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
• To Plate:
• Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.