Frozen Berry Chantilly Creme Deserrt
This frozen delight is made with Chantilly Creme, and fresh strawberries and blueberries. It is best to use organic milk products to avoid preservatives and remain egg free. Chantilly Creme dates back to 1549 in Italy. I like to serve this on top of an eggless vanilla cake.
Equipment
- 1 Glass pie pan
- 1 Food Processer
- 1 Mixing Bowl
Ingredients
- 300 ml Organic Valley Heavy Whipping Cream Ingredients are all egg free even the preservative Gellan Gum
- 16 oz Fresh Strawberries Rinse them well to release some of the seeds. Slice 4 large strawberries and set aside for the top of the dessert
- 1/2 cup Blueberries Set aside for the top of the dessert
- 8 Tbsp Sweetend Condenced Milk
- 4 pinches Sugar This will be as a sweet sprinkling for the top of the dessert
Instructions
- Rinse all the strawberries well
- Slice 4 strawberries and set aside
- Rince the blueberries and set aside.
- Place the rest of the strawberries in the food processor. Pulse until they are liquified
- Add the 8 Tablespoons of sweetened condensed milk to the food processor and blend until mixed
- Pour the Heavy cream into the bowl
- Using an immersion blender with a whisk, or a handheld whisk beat the heavy whipping cream until it is fluffy
- Add the liquefied strawberries to the fluffy whipped cream
- Mix it well with the whisk
- Pour it into the glass pie shell
- Add the sliced strawberries and the blueberries to the top of the chantilly cream
- Sprinkle the 4 or 5 pinches of sugar on top of the fruit
- Cover the pie pan with Glad Press n Seal or Saran wrap
- Place into the freezer for 1 hour
- Serve a small portion on top of a sponge cake or yellow cake or simply place some in a bowl and savor the flavor