Strawberries and Raspberry Puree and Cream

1. 1

   FRAISES GLACEES:.

2. 2

   Wash and hull strawberries.

3. 3

   Put them in a pretty serving bowl and stand the serving bowl in crushed ice.

4. 4

   Put the raspberries in a food processor and puree.

5. 5

   Pour through a fine mesh strainer into another bowl and stir in the confectioner's sugar.

6. 6

   Pour the raspberry puree over the strawberries and gently toss to coat.

7. 7

   CREME CHANTILLY:.

8. 8

   Pour the cream into a chilled bowl.

9. 9

   Add the sugar and the Chambord and beat until soft peaks form.

10. 10

    TO SERVE:.

11. 11

    Just before serving, pile the Creme Chantilly over the strawberries and sprinkle with the crushed macaroons.

No nutritional information available.

No additional tips available.