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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Would regular vanilla work instead of a vanilla bean? Vanilla beans are about 30$ in the US but I have vanilla extract.
Hi Olivia, Yes you can.
I dislike traditional buttercream as it is too sweet. I’d like to use this chantilly cream as a frosting for chocolate cupcakes. My question is Is this too sweet with the addition if sugar AND white chocolate? Please reply quickly
I just made it. It’s chilling in the freezer. I tasted it and it was not too sweet. ?
Hi Ann, for the crispy biscuit can i use caster sugar instead of icing sugar? i dont have any, Thanks 🙂
Hi Lucy, You could if needed but it won’t dissolve as well and will give a slightly different texture.
So delicious! Made this for birthday today, everybody loved it. Thanks for sharing this amazing recipe.
Hi Louise, this looks so yummy. Makes me want to have some right now!
Can u please tell which hand mixer you are using. Thanks 🙂
Hi Ann. I love your videos and they inspire me. I am only 12. However i am a vegetarian so could you tell me what i could use to substitute the egg. I live in the uk and i dont want to buy egg replacers and stuff. Thanks.
Also if you can make more eggless and no gelatine videos that would be great since i could try and make them 🙂
Hey Ann, I just made my family this dessert and they loved it. Thank you so much!
Thanks for the feedback Stephanie.
Hi Ann I have a question for you is the cream whipping cream and how much vanilla extract should I put.
I also was wondering can I leave out the almond mill.
Thank you so much.
I also wanted to ask what kind of Chocolate is it thworth temperd chocolate.
Hi Lia, Follow the link to the cream page to check what type of cream is best. If yu are not using a vanilla bean, you would usually use around a half to one teaspoon depending on your taste.
can you use vanilla bean ice cream ?
Can you use mixed berries for the fruit sauce
plz reply asap thank you
Hi Adnaan, You can use whatever fruit you prefer.
Hi Ann,
I just needed to know what kind of glass was used for this dessert. Thank you in advance!
Hi Yash, These glasses are latte glasses. There are a few companies that make them including Bodum and Pyrex.
Can you replace the almonds with anything besides nuts
Hi Tre, You could leave the almonds out.
Hi Ann,
Can I make the components of the dessert a day before and assemble it the next day? If so, should I whip the cream the day before or the day of and can I leave the biscuits out in an air tight container? Thanks in advance!
Hi Aseiya, This should be fine. Store the sauce and the cream in the fridge in sealed containers. The biscuits should be stored in airtight container at room temperature. The cream may be a bit thick to pipe when you first take it out of the fridge to assemble. If it is just leave if on the bench for a couple of minutes to soften.
heyy Ann
can i use the vanila extract ? is very hard to find the vanila bean…
and i love your video , thanks for sharing it <3
Hi Jaselyn, Yes you can.
I love your cooking /baking.
hey ann I didn’t know the the amount of cups to use when you say it in grams please change thank you
salut , je suis française et j’aimerai bien tester vos recette . Est-ce que se serait possible d’avoir des sous-titres ?
Merci Kenza. La vidéo est sous-titrée que vous pouvez modifier à français en ajustant les paramètres sur le côté en bas à droite de la vidéo. Vous pouvez traduire la page en sélectionnant google translate partir de la barre latérale et de sélectionner la langue que vous préférez .
I tried it without the almonds and the flavor was perfect
Excellent Rita!
hey Ann
I’m from Sweden
I really love your recipe.
I try this recipe and I really think that it was good. I’ll make this recipe again and I have one who is allergic to nuts. can you help me with what I could have instead and almonds
Thank you
Hi Malin, You can leave the ground almonds out of the biscuit if you prefer. It will alter the flavour of the biscuit but it should work just fine without it.
Hi Ann
I just came back from the store and realized I forgot the white chocolate. Is there anything I can use instead or should I just make a normal whipped cream?
hi clemence, normal whipped cream will not be as good, you could use milk chocoalte if you have it 😀
Hi Ann, I’m just wondering which cream did you use? Thicken or light cream? Thank you
Hi Jessica, This link may help as different types of cream go by different names in different countries: https://www.howtocookthat.net/public_html/cream-use/