Now that strawberry season has started and more and more sweet fruits are readily available it's time to treat your friends to simple fresh desserts topped with something special.
Follow these easy steps for the perfect chantilly that goes well with all things sweet: 325g heavy cream (30 to 40% fat) 125g mascarpone cheese 75g icing sugar 1 tablespoon vanilla extract or the seeds of 1/2 vanilla beans. 1 small pinch of salt All ingredients and tools must be cold or the cream will not whip properly. Start by working the mascarpone, sugar, salt and vanilla together in a glass or metal bowl with a flexible spatula until combined well and not lumpy. Slowly whisk in the cream and then refrigerate for at least one hour or overnight. Right before serving, re-whisk by hand, not too fast, until soft peaks form. Try not to over whip as it will taste more like butter and the fat will stick to the roof of your mouth.
Serve dolloped spoonfuls or better yet, pipe it through a star tip. Save leftovers in the fridge for up to 24 hours. Re-whisk gently before serving.
WHIPPED WHITE CHOCOLATE GANACHE If you cannot find mascarpone but have some good quality white chocolate handy, try the following recipe which is equally satisfying: 160g white chocolate 35% cocoa butter content, cut into small chunks 270g heavy cream 110g heavy cream 1 tablespoon vanilla extract or the seeds of 1/2 vanilla beans. 1 small pinch of salt Heat up 270g of cream to almost a boil, pour over chocolate. Whisk well to combine, add vanilla and salt then the 110g of cold cream.
Cover and place in the fridge several hours. Whisk gently by hand until you get soft peaks.