Best Summer Berries On A Cloud Of Chantilly Cream Recipes

CHANTILLY CREAM

Steps:

• In the bowl of a stand mixer, attach the whisk attachment and pour in 1 cup of cold heavy cream.
• Now add the powdered sugar and vanilla and mix on high speed until soft peaks form.

MERINGUES CHANTILLY WITH ROASTED BERRIES

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star - shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
• Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
• For serving, place each meringue on a separate plate and top the shell with berries.
• Preheat the oven to 450 degrees F.
• Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.

CHERRY-BERRIES ON A CLOUD

Steps:

• Heat oven to 275°F. Grease bottom and sides of 13x9-inch pan. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
• Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours.
• In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours.
• In medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.

CRèME FRAîCHE FRENCH CHANTILLY CREAM

Steps:

• Add above ingredients to a mixing bowl and whisk until well combined and smooth.
• Top on your favorite fruits, French toast or pound cake.

ROASTED STRAWBERRIES AND MINT CHANTILLY CREAM

Steps:

• Preheat the oven to 450 degrees. In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the preheating oven, 2 to 3 minutes. Watch carefully so that the butter does not burn. Remove pan from oven and stir in 2 tablespoons of the sugar. The mixture will be grainy. Add the berries, tossing to coat with the butter and sugar. Spread in a single layer. Roast, stirring and turning once or twice, until the berries just begin to soften, about 5 minutes. Gently roll the roasted berries in the pan syrup to coat, then let them cool for about 5 minutes in the skillet.
• While the berries are roasting, whip the cream with the creme de menthe and remaining 1 tablespoon of sugar just until soft peaks form. Divide the chantilly cream among 4 shallow dessert bowls. Arrange the lukewarm berries in the chantilly cream, pointed ends up. Using a teaspoon, dribble the red pan glaze over the mint cream. Garnish with mint sprigs. Serve immediately.

BERRIES ON A CLOUD DESSERT

Steps:

• Preheat the oven to 275 degrees F. In a large bowl, beat the egg whites with the cream of tartar and salt until foamy. While beating at high speed, gradually add the sugar one tablespoon or so at a time until it has been incorporated. Continue beating until the whites form stiff peaks. Don't underbeat or the meringue won't set up correctly.
• Lightly grease a 9X13-inch baking pan. Spread the meringue mixture evenly into the pan. Bake for 1 hour. Turn the oven off and let the pan of meringue sit in the oven overnight (or for 10-12 hours).
• Around the same time as the meringue, prepare the berry topping (so it has time to cool in the refrigerator). In a medium saucepan, combine the cherries, sugar, water, lemon juice and cornstarch. Over medium-low heat, bring the mixture to a simmer and cook for 10-20 minutes until slightly thickened. Pour the mixture into a bowl and let cool at room temperature for 20-30 minutes. Stir in the sliced strawberries. Cover, and refrigerate until ready to serve.
• At least 4-6 hours before serving, remove the meringue from the oven. In a medium bowl, whip the cream cheese, powdered sugar and vanilla together until smooth. Pour in the whipping cream and starting on low speed (so the cream doesn't splatter everywhere), whip the mixture together until it is thick and fluffy, 5-7 minutes. Spread the cream cheese topping over the cooled meringue.
• Cover and refrigerate for at least 4 hours or up to overnight.
• When ready to serve, cut the dessert into pieces and top with a spoonful of the berry mixture.