French cuisine · Desserts & Sweets

Chantilly Cream with Red Berries

Softly whipped vanilla cream over red berries briefly macerated in sugar and lemon.

Ingredients · for 4 servings

• 600 g mixed red berries
• 40 g sugar
• 1 organic lemon
• 400 ml cream
• 1 vanilla pod
• 40 g powdered sugar
• 1 pinch salt
• 50 g flaked almonds

Instructions

1. Sort through the berries, halve the larger ones and gently mix everything in a bowl with the sugar and the juice and finely grated zest of the organic lemon.
2. Cover the berries and let sit for 20 min. at room temperature, turning once — this produces a dark red, fragrant juice.
3. Toast the flaked almonds in a dry pan over medium heat for 2–3 min., stirring, until golden and fragrant, then tip onto a plate at once.
4. Chill the cream, the mixing bowl and the whisk for 10 min. — only ice-cold cream whips light and stable.
5. Whip the cream with the vanilla seeds, powdered sugar and pinch of salt for 2–3 min. until it holds soft, slightly drooping peaks; don't overwhip or it turns grainy.
6. Spoon the berries with their juice into glasses, pile the Chantilly loosely on top, sprinkle with the toasted almonds and serve at once.