Fraises glacées chantilly

Serves 4

Fraises glacées

1 lb of firm ripe strawberries
1 package of frozen raspberries
1/4 cup of sugar
The juice of 1/2 lemon

  • Hull the strawberries, slice them lengthwise.
  • Refrigerate.
  • Melt the raspberries and purée in the food processor.
  • Add the lemon and strain the raspberry juice with a fine sieve to remove the pips.
  • Add the sugar and mix well.
  • Coat the strawberries with the raspberry purée. Refrigerate.

Crème Chantilly

2/3 cup of heavy cream
2 Tbsp of milk
1 tsp of sugar

  • Place all the ingredients in a mixing bowl.
  • Whisk until the cream forms soft peaks.


1 cup of pecans or almonds
1/2 cup of sugar
1/4 cup of water

  • Preheat oven to 400°F.
  • Roast nuts on a cookie sheet for 5 to 7 minutes. Set aside.
  • Butter a 9 inch metal pan and set aside.
  • In a heavy saucepan mix the sugar and water to make the caramel.
  • Cook on high heat without stirring until golden brown.
  • Stir in the prepared nuts.
  • Pour into the buttered metal pan and let cool completely.
  • Return the pan with a hard rap on the counter to dislodge the caramel and pulverize the pieces in a food processor.

To serve

Set the strawberries in wide sherbet glasses, cover with a dab of Chantilly and sprinkle with praline.