Strawberries and Raspberry Puree and Cream Recipe #190182
Fraises Glacees Chantilly is the direct translation of this lovely recipe. How can something like this be bad?
by Manami
35 min | 35 min prep
1 bowl of Fraises Glacees
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
- FRAISES GLACEES:.
- Wash and hull strawberries. Put them in a pretty serving bowl and stand the serving bowl in crushed ice.
- 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.
- Pour the raspberry puree over the strawberries and gently toss to coat.
- CREME CHANTILLY:.
- Pour the cream into a chilled bowl. Add the sugar and the Chambord and beat until soft peaks form.
- TO SERVE:.
- Just before serving, pile the Creme Chantilly over the strawberries and sprinkle with the crushed macaroons.
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5 stars