Strawberries and Raspberry Puree and Cream

Ingredients

FRAISES GLACEES

• 2 cups firm ripe strawberries
• 1/2 cup confectioners' sugar
• 1 cup thawed frozen raspberries

CREME CHANTILLY

• 1 cup whipping cream
• 2 tablespoons sifted confectioners' sugar
• 4-6 teaspoons Chambord raspberry liquor

GARNISH

• 3-4 macaroons, crushed

Directions

1. 1

   FRAISES GLACEES:.

2. 2

   Wash and hull strawberries. Put them in a pretty serving bowl and stand the serving bowl in crushed ice.

3. 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. 4

   Pour the raspberry puree over the strawberries and gently toss to coat.

5. 5

   CREME CHANTILLY:.

6. 6

   Pour the cream into a chilled bowl. Add the sugar and the Chambord and beat until soft peaks form.

7. 7

   TO SERVE:.

8. 8

   Just before serving, pile the Creme Chantilly over the strawberries and sprinkle with the crushed macaroons.