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Fresh Strawberry Purée with Chantilly Cream

Name: Fresh Strawberry Purée with Chantilly Cream
Ingredients: 450g strawberries, hulled; 85g caster sugar; ½ lemon, juiced; 150ml double cream; 1 tsp vanilla essence; 2 tbsp whole milk; strawberries, sliced

Serve with Shortbread fingers.

french
strawberries
summer

Ingredients

×1

Original quantities

450g Strawberries, hulled
85g Caster sugar
½ Lemon, juiced
150ml Double cream
1 tsp Vanilla essence
2 tbsp Whole milk
Strawberries, sliced (to decorate)

Method

Liquidise the with 55g and the juice. Chill thoroughly.
To make the Chantilly cream, whisk the until it begins to thicken. Beat in the remaining and the . Add the a little at a time until the cream falls in soft folds. Return to the fridge to chill for 30 minutes.
Pour a layer or strawberry purée in the bottom of four glasses followed by a layer of Chantilly . Add a little more strawberry purée and top with the remaining cream. with sliced and chill for a further 30 minutes before serving.