Chantilly Aux Framboises

From Sprinkle Bakes who adapted it from Mastering the Art of French Cooking by Julia Child

Chantilly or Crème Chantilly is whipped cream. So don’t let yourself be terrified by the name of this recipe. Just practice saying it a few times with confidence and be prepared to impress the hell out of your guests.

Preparation:

Wash and drain raspberries and pulse in a food processor until pureed. Strain through a cheesecloth or fine mesh sieve into a bowl. Measure out 1 1/4 cups and chill.

If you have a proper double boiler, bust it out now, or use a heat proof bowl that will fit in a medium saucepan. Beat the yolks and sugar until the mixture is pale yellow and creamy.

Place the bowl over a pot of just simmering water. Cook, stirring constantly, until the mixture has thickened, about 12-15 minutes. Remove the bowl from heat and set into a bowl of ice water and continue to beat until the mixture has cooled and falls back onto itself again. Continue to fold until chilled.

When the mixture has chilled, beat the heavy cream in the bowl of your stand mixer until if has doubled in volume and forms stiff peaks.

Fold the raspberry puree into the chilled yolk mixture then fold in the whipped cream.

Portion the cream into a serving bowl or individual dessert cups. Cover and refrigerate for at least 6 hours or overnight. Top with fresh berries OR follow link below for tilted effect with additional cream.

If it had not been one of those days where nothing was going the way it was supposed to, I would have remembered to pick up lady fingers to layer in the bottom of these before piping the cream in.