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    Fresh Strawberry Purèe with Chantilly Cream

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    Fresh Strawberry Purèe with Chantilly Cream

    The delicacy of strawberries and the lightness of Chantilly Cream go well together. Rum is a particularly good addition to fruit and enhances the strawberry flavour, but you can use lemon juice instead if you prefer.

    • Preparation time: 20 minutes plus 1 hour chilling
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4


    • 85g caster sugar
    • 1 tbsp rum or juice of ½ lemon
    • 150ml double cream
    • 1 tsp vanilla essence
    • 2 tbsp whole organic milk
    • Sliced strawberries to decorate
    • 450g fresh strawberries, hulled


    1. Liquidise the strawberries with 55g caster sugar and the rum or lemon juice and chill thoroughly.
    2. To make the Chantilly cream, whisk the double cream until it begins to thicken.
    3. Beat in the remaining sugar and the vanilla essence. Add the milk a little at a time until the cream falls into soft folds. Return to the fridge to chill for 30 minutes.
    4. Pour a layer of strawberry purée in the bottom of four individual glasses followed by a layer of Chantilly cream. Add a little more strawberry purée and top with the remaining cream.
    5. Decorate with sliced strawberries, chill for a further 30 minutes and serve with Waitrose Shortbread Fingers.

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