Best Strawberry Chantilly Recipes

STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE AND CHANTILLY CREAM

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.

STRAWBERRY CHANTILLY

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix flour, sugar and butter until crumbly. Stir in chopped walnuts.
• Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely.
• In large deep bowl, stir together egg whites, sugar (see Cook's Note), strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes.
• In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.

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.