Strawberry Chantilly
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Strawberry Chantilly
A strawberry sauce/dip for fruit or filling for crepes

1 c whipping cream
c sugar

1 c strawberry puree (approx. lb)

 

In a medium sized bowl, whip the cream with the sugar until stiff peaks form.  Fold the strawberry puree into the whipped cream.  Transfer into a pretty bowl.  Place bowl in center of a serving platter and surround with fresh fruit cubes and more strawberries.  Serve. 

Can be made 4 hours ahead and kept in the refrigerator until serving time. 

 

 

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