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.

Praline

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.