Name: Fresh Strawberry Pur.e with Chantilly Cream
Ingredients: 450 g Fresh strawberries; hulled (1lb.); 85 g Castor sugar; (3oz); 15 ml Rum or juice of 1/2 lemon; (1tbsp); 150 ml Double cream; (5fl oz); 5 ml Vanilla essence; (1tsp); 30 ml Full-cream organic milk; (2tbsp); Sliced strawberries to decorate

CATEGORY	CUISINE	TAG	YIELD
Dairy		Waitrose1	4	servings

INGREDIENTS

450	g	Fresh strawberries; hulled (1lb.)
85	g	Castor sugar; (3oz)
15	ml	Rum or juice of 1/2 lemon; (1tbsp)
150	ml	Double cream; (5fl oz)
5	ml	Vanilla essence; (1tsp)
30	ml	Full-cream organic milk; (2tbsp)
		Sliced strawberries to decorate

INSTRUCTIONS

Liquidise the strawberries with 55g (2oz) caster sugar and the rum or lemon
juice and chill thoroughly.
To make the Chantilly cream, whisk the double cream until it begins to
thicken. Beat in the remaining sugar and the vanilla essence. Add the milk
a little at a time until the cream falls into soft folds. Return to the
fridge to chill for 30 minutes.
Pour a layer of strawberry pur.e in the bottom of four individual glasses
followed by a layer of Chantilly cream. Add a little more strawberry pur.e
and top with the remaining cream. Decorate with sliced strawberries, chill
for a further 30 minutes and serve with Waitrose Shortbread Fingers.
Converted by MC_Buster.
NOTES : The delicacy of strawberries and the lightness of Chantilly Cream
go well together. Rum is a particularly good addition to fruit and enhances
the strawberry flavour, but you can use lemon juice instead if you prefer.
Converted by MM_Buster v2.0l.

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