Pairs well with Strawberries and Cream Chantilly Cups with Almond Crumble
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Strawberries and Cream Chantilly Cups with Almond Crumble
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A comforting dessert featuring a crunchy almond crumble base, a half-whipped cream with vanilla and custard, topped with fresh strawberries and strawberry coulis, garnished with mint leaves.
00:30:00 total
Serves 4
medium
Dessert Various
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Ingredients
- strawberries - 800 g (for coulis and topping, divided)
- powdered sugar - 125 g (for cream and coulis)
- water - 100 g (for coulis)
- almond flour - 100 g (for crumble)
- all-purpose flour - 100 g (for crumble)
- cold butter - 100 g (cut into pieces for crumble)
- heavy cream - 250 g (cold, for whipping)
- vanilla extract - watch the video to see (to flavor cream)
- custard - 2 spoonfuls (to fold into cream)
- extra virgin olive oil - watch the video to see (a few drops to season strawberries)
- mint leaves - watch the video to see (for garnish)
Instructions
- Prepare the almond crumble base: In a bowl, mix almond flour, all-purpose flour, sugar, and cold butter until the mixture becomes sandy. Spread the crumble mixture crumbled on a baking tray.
- Bake the crumble: Bake in a static oven at 180°C (356°F) for approximately 30 minutes until golden and crisp. Remove and let cool.
- Make the strawberry coulis: Remove stalks from 500 g strawberries and cut into large pieces. Place in a saucepan with sugar and water. Cook on high heat until the strawberries break down and crumble into a sauce. Let cool.
- Prepare the fresh strawberries: Cut the remaining strawberries in half and season with a few drops of extra virgin olive oil.
- Whip the cream: Whip the cold heavy cream with vanilla extract until half whipped. Add two spoonfuls of custard and gently finish whipping by hand to avoid over-whipping.
- Assemble the dessert: Place the almond crumble at the base of serving cups. Add the whipped cream in the center, creating a groove with a wet spoon. Pour some strawberry coulis into the groove. Top with the seasoned fresh strawberries, add two more drops of coulis, and garnish with mint leaves.
