Strawberries with Chantilly Cream - Fragole di Panna

Strawberries with Chantilly Cream - Fragole di Panna

1 pint strawberries

2 to 3 Tbsp. sugar

1 recipe Sweetened Chantilly Whipped Cream recipe follows

Rinse the strawberries and cut the tops off. Place the strawberries in a glass bowl and sprinkle the sugar over them. Place in the refrigerator, and let them macerate for at least 2 hours.

 

Prepare the Sweetened Chantilly Whipped Cream and place in the refrigerator for at least an hour to let the flavors meld.

Serve the strawberries in a dessert cup or a stemmed glass such as a martini glass. Spoon the juices that have formed over the strawberries. Top each serving with a dollop of Sweetened Chantilly Whipped Cream.   

Sweetened Chantilly Whipped Cream

Panna Montata

1 pint (2 cups) heavy whipping cream

¼ cup plus 2 Tbsp. powdered sugar

1 Tbsp. to 1 Tbsp. plus 2 tsp. vanilla extract (to taste)

The cream should be well chilled just from the refrigerator (under 40 degrees F.)  Beat with an electric hand mixer if you have one, otherwise a stand mixer or a whisk.  Start beating slowly so that the cream does not spray out of the bowl.  Beat until the cream is thickened, then add the powdered sugar and mix until combined. Add the Tbsp. of vanilla extract and stir until it is mixed in thoroughly. Taste and add more if needed.  The cream should form soft peaks when the beater is slowly lifted up.  Place in the refrigerator and let it sit for at least an hour before serving to let the flavors meld. 

                                         

Tip:  Beating the cream before adding the flavorings lets maximum air to be incorporated into the cream.