4708 Mont-Blanc aux Fraises

Method

Macerate some small wild strawberries with vanilla-flavoured syrup; when cold, drain them well. Add them to some stiffly beaten Crème Chantilly in the proportions of 125 g ( oz) strawberries to 1 litre ( pt or U.S. cups) cream.

Place in a deep dish and smooth dome shape; surround the base with large strawberries which have been rolled in granulated sugar and decorate the surface with some very red, large half strawberries.

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