Strawberry Chantilly Recipes

FRESH BERRY CHANTILLY CAKE

Steps:

• Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
• In a large mixing bowl, use a hand mixer to cream the butter and sugar together, 2 minutes, until creamy. Beat in vanilla extract.
• Use a fork to combine the milk, eggs, and vegetable oil together in a bowl or 2 cup liquid measuring cup. Set aside. In another mixing bowl stir together cake flour, baking powder, and salt.
• Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
• Divide the batter evenly between the two prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.
• In a large mixing bowl, beat heavy cream with vanilla extract until stiff peaks form.
• In a separate mixing bowl, cream together cream cheese and mascarpone until light and fluffy, about 2 minutes. Beat in powdered sugar until combined and smooth.
• Fold whipped cream and cream cheese mixture together using a rubber spatula. Fold until just combined. Refrigerate until ready to assemble cake.
• Place mixed berries into a medium sized mixing bowl. Add in lemon zest and juice and toss to combine.
• In a microwave safe bowl, stir together jam with water. Microwave until melted, about 30 seconds.
• Slice each vanilla cake layer in half to create four layers.
• Spread 1/3 of the jam filling onto the bottom cake layer. Top with an even layer of chantilly cream and then place 2/3 cup of fresh berries on top of the cream.
• Continue layering with cake, jam, chantilly cream, and berries. Top final layer with remaining chantilly cream and frost the outside. Optional garnish the top with additional berries.

STRAWBERRIES WITH CHANTILLY CREAM

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!

ROASTED STRAWBERRIES AND MINT CHANTILLY CREAM

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.

STABILIZED STRAWBERRY WHIPPED CREAM (2 WAYS)

Steps:

• To make with fresh, real strawberries:
• Add the chopped strawberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard the seeds.
• 2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the puree to come to a boil and continue to boil, stirring consistently to keep it from burning, until it has thickened and reduce to 1/4 cup, about 15 minutes. To measure, pour the puree into a measuring cup. If it's more than 1/4 cup, add it back to the pan and continue to cook it.
• . When the puree has thickened and reduced, pour into a small bowl and refrigerate until completely cooled. This strawberry mixture can be made ahead, if you like.
• . When cooled, add the strawberry mixture, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream. To make with freeze dried strawberries:
• p id="instruction-step-6″>1. Add the freeze dried strawberries to a food processor and grind into a powder.
• . Add the strawberry powder, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream. Add the whipped cream to your favorite cakes, cupcakes, cheesecakes or even pancakes!

STRAWBERRY CHANTILLY

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.

STRAWBERRY CHANTILLY

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.