Strawberry Chantilly · GF (about 4 cups)
The ultimate berries ‘n cream: strawberry reduction whipped into fresh cream.
You probably don’t need me to tell you all of the ways strawberry flavored whipped cream would taste delicious, but swapping it for plain whipped cream on strawberry shortcake would make a good start. Or, my favorite, with basil pots de creme.
It’s important to use a reduction, not just a puree. Plain strawberry puree has a high water content, so instead of whipping into the cream, it just waters it down.
Use blue, black or raspberry reduction instead of strawberries for a different take. Fruit concentrates (sold frozen in the grocery or pro brands like Perfect Puree) work well too.
4 ounces cold strawberry reduction
4 ounces sugar
1/4 teaspoon kosher salt
12 ounces heavy cream
With a hand or stand mixer fitted with a whisk attachment, whip all the ingredients together very gently, until the mixture is uniformly pink. Increase speed to medium high and whip until it is light and fluffy and holds a stiff peak. About two or three minutes depending on your mixer.
Transfer to an airtight container or a pastry bag fitted with a star tip and refrigerate until needed.
If you haven’t wrangled a pastry bag into submission before (or if you have and found it frustrating), these 12 tips for using a pastry bag will make the process mess and stress free.
The chantilly will keep for about 24 hours before needing to be rewhipped.
May 10, 2012 · 10:50 AM
I love chantilly Looks beautiful!
· Kiri W. · www.healthyfoodietravels.net
May 10, 2012 · 4:45 PM
Wow, that’s gorgeous! The ultimate whipped cream, indeed.
· Cucina49 · www.cucina49.blogspot.com
May 10, 2012 · 5:11 PM
@Kiri, thanks dear!
@Cucina49, soooo good in strawberry shortcake!
May 11, 2012 · 5:18 AM
This looks so amazing – bookmarked bookmarked bookmarked
Choc Chip Uru
· Choc Chip Uru · gobakeyourself.wordpress.com
May 12, 2012 · 2:02 PM
Looks good! Congratulations on making the foodbuzz Top 9!
· DB-The Foodie Stuntman · crazyfoodiestunts.blogspot.com/
May 13, 2012 · 11:41 AM
@DB, thank you!
May 14, 2012 · 7:19 PM
Such pretty whipped cream. Thanks for sharing!
· LP @dishclips · dishclips.com
May 15, 2012 · 10:22 AM
@LP, it’s so good with peanut butter desserts too.
Nov 17, 2012 · 9:15 AM
I tried it with a raspberry puree and WOW!!! Thank you so much!!!
· The Messy Chef · messysweetness.blogspot.co.uk/
Nov 17, 2012 · 7:52 PM
Hi Messy Chef! OMG, right? Love this with raspberries. Blueberries too! Once you learn how to start playing around, sky’s the limit!
Aug 01, 2014 · 1:57 PM
Hi Sarvi! Shortcake can be just about anything, depending on where you’re from, but down south we always start with buttermilk biscuits. From a historical perspective, shortcake biscuits have a reeaaaalllly high proportion of butter to flour. I wish I could share my recipe (it’s gonna be in the book), but if you google Southern buttermilk biscuits you’ll likely find something quite similar.