Chantilly Cream with Strawberries

Chantilly cream with strawberries is a delicious and refreshing dessert, perfect for the spring and summer season. Here is the recipe with an Italian twist:

Ingredients

• 500 ml of fresh whipping cream
• 4 tablespoons of powdered sugar
• 1 vanilla bean (or 1 teaspoon of vanilla extract)
• 500 g of ripe strawberries
• Sugar to taste (if you wish to add sweetness to the strawberries)

Preparation

1. Begin with the preparation of the Chantilly cream. Make sure the cream is very cold; this will help to whip it more easily.
2. Split the vanilla bean lengthwise, and use the tip of a knife to scrape out the seeds. If using vanilla extract, set it aside.
3. Pour the cream into a large bowl, add the vanilla seeds (or extract) and start whipping it with an electric mixer at medium speed.
4. As the cream begins to thicken, gradually add the powdered sugar while continuing to whip until you achieve a firm and frothy consistency. Be careful not to overwhip the cream or it will turn into butter.
5. Wash the strawberries and cut them in half or into quarters, depending on the size. If the strawberries are not particularly sweet, you can sprinkle them with a little sugar and let them rest for a few minutes so that they release their natural juice.
6. Assemble the dessert by placing a spoonful of Chantilly cream at the bottom of dessert bowls or glasses, add a layer of strawberries and then another layer of Chantilly cream.
7. Garnish with some whole strawberries or pieces on top.

Curiosity

Chantilly cream is named after the Château de Chantilly, near Paris, where it is believed to have been served for the first time in the 17th century. In Italy, it is common to add Chantilly cream to many desserts, such as fillings for choux pastries or stuffed sponge cakes.

If you wish to pair this delicious dessert with a wine, you might consider a Moscato d’Asti or a light dessert wine that pairs well with the sweetness and freshness of the strawberries. Bon appétit!