Choose 500 g (1 lb 2 oz) very ripe large strawberries, place them in a silver timbale and sprinkle with caster sugar and 1 dl (3½ fl oz or ½ U.S. cup) Grand Marnier. Cover with the lid and place on ice for 30 minutes. Pass the strawberries through a sieve and make the resultant purée into an ice proceeding in the usual %manner.
When the ice is starting to set, mix in 5 dl (18 fl oz or 2¼ U.S. cups) Crème Chantilly; replace the lid, continue to freeze then allow it to stand for 3540 minutes.
Arrange the ice pyramid-fashion in glass coupes.