Elegant Fruit Dessert Recipe
Sometimes an elegant dessert is needed to finish off an evening. The fresh tang of the fruit and the sauce, the rich creaminess of the chantilly and the crunch of the biscuit all compliment each other to make a grand finale to a special meal.
Makes 6 fruit desserts
Chantilly Cream Recipe
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp and 1 tsp of cream (35% fat)
1/2 vanilla bean
15g (0.53 ounces) or 1 Tbsp sugar
50g (1.76 ounces) white chocolate
additional 110millilitres (3.72 fluid ounces) or 1/3 cup plus 2 Tbsp of cream (35% fat)
Heat the 100ml of cream with the vanilla and sugar until it just boils. Pour through a sieve over the white chocolate. Wait for a couple of minutes then stir until all the lumps of chocolate are melted. Pour in the additional cream. Place in the freezer for 1 hour to chill.
Fresh Fruit Sauce Recipe (makes 120millilitres (4.06 fluid ounces))
100g (3.53 ounces) or 3/4 cup strawberries
50g (1.76 ounces) or 1/3 cup raspberries
10g (0.35 ounces) or 2 tsp sugar
Place all the ingredients in a blender or food processor and blitz until liquid.
Crisp Biscuit Recipe
60g (2.12 ounces) or 1/4 cup plus 1 tsp unsalted butter
40g (1.41 ounces) or 1/4 cup plus 1 Tbsp icing sugar
5g (0.18 ounces) or 1 tsp ground almonds
1 egg yolk
107g (3.77 ounces) or 2/3 cup plain flour
Beat together the butter and icing sugar then add the ground almond and egg yolk and mix until combined. Using a spoon mix in the flour until just combined. Roll out thinly and cut into six circles and bake at 150C (302 degrees Fahrenheit) for 10 minutes or until golden.
2014
by Ann Reardon How To Cook That
My Cookbook
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All recipe quantities in the book are in grams, ounces and cups.
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Do you need to keep it in the fridge?
these look so good!! do you need to put the dessert in the fridge?
Heyy Ann
I wanted to know if we use the normal cream? Or d the whipping cream? Or double cream?
Hi Ananya I used normal cream but any of those will be fine
Hi Ann,
I was just wondering where you got the cups from your video and also, if I were to use vanilla extract instead of vanilla bean how much extract would I need?
Thanks 🙂
Hi Deziree, you can swap for 1 tsp vanilla extract. The cups are bodum brand I got them at a house store on sale
hey Ann, i would like to know how earlier can i prepare this dessert oh it should be serve immediately ?
about the cream after it become whip cream can it stay in the fridge for couple hours?
same question about the cookies, can i make them and keep them in a bow?
thx 🙂
Hi Jeremy, you can make the cookies ahead and store inane airtight container. The cream can be stored int eh fridge, I’d make the fruit sauce and assemble just before serving.
anna i live in sacramento so i don’t how the cream looks like or what its call so can you send me the name or something to know what to buy.it looks go i am totally going to make this
Hi Ann,
Just wondering if I could use vanilla extract instead of the vanilla bean for the Chantilly Cream.
Thanks Ann.
P.S LOVE LOVE LOVE your videos and recipes, you’re such an amazing person. <3 🙂
Hi Jackie yes you can 😀
do we have to use almonds for the shortbread?
no you can leave it out but it will have a different flavour
Hi ann off you don’t have a blender what can we use to mix the fruit together for the fruit sauce? Thanks
Hi Darian, you can use the back of a spoon to push it through a sieve but it will take a while
Hi again 🙂
I really like your video’s
And your recipies.
I would like to make 12 of these desert
Do i have to double theingredients ??
Thx
Hi Ofers, yes you do
i wonder where do you get the cream i want to make it but i don’t know where to get it i will try to find it please tell me it look so good and where do you get the vanilla strips thingy
Hi Ashley, Cream is at the supermarket in the dairy section here in Australia, and the vanilla beans are also in the supermarket. You can substitute vanilla essence for those if you can’t find them.
If we don’t like raspberry or blue berry can we just use straw berry ?
Yes you can 😀
How many will I need or will it be the same measurements
This one looks so good, I’m thinking about doing this one. I’ll upload a picture if I do. Thanks for sharing this one Ann!
Hi Ann,
I absolutely love the serving vessels, most broad term I can think of, you use. Do you pick the cups, plates, etc for the dessert your making or do you see the item and go like “hmm how can i use this?” They just always seem to compliment each other so perfectly amazing.
hmmm, it’s a bit of both. sometimes i go hunting for what i need & other times they sort of find me 🙂
Hi,
love this dessert, will try this definitely. Can i use digestive biscuits instead of making cookies? and Can i use this yummy smooth cream recipe on cupcakes?
yes you could use different biscuits or cookies
Am sorry I meant the icing sugar and flour for the biscuit
Hi Hamda, all added for you 😀
Hi
For the cream recipe,
How many ml cream i have to heat up?
100 or 200?
Hi ofers, yes heat up the 100ml of cream
hi lol
🙂
hi Ann i love your videos and u make nice things and u should do a giveaway for like Youtube Instagram or twitter about giving away you recipe book or something lol
Hi Ashanti,
First to comment on the youtube vid every week gets a free copy of the app. Secretly I am in the middle of planning a giveaway with a brand for Nov.