Saturday, March 24, 2012

Perfect For Brunch

Strawberries Chantilly


3 pints strawberries (large)
3 Tbsp sugar
1/2 tsp lemon juice
3/4 cup heavy cream
1 tsp vanilla


Wash berries gently and dry on paper towels.  Remove stems.  Place berries in a glass serving dish.  Sprinkle with 1 1/2 tablespoons of sugar and the lemon juice.  Sprinkle 2 tablespoons boiling water over berries and toss very gently.  Refrigerate for 2 hours.

Whip cream until stiff, adding remaining 1 1/2 tablespoons of sugar and the vanilla.  If needed, a spoonful of light Karo syrup will keep the cream stable.  Serve alongside berries.


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