Chantilly Cream and Strawberries

by Ed Halmagyi


  • 450ml cream
  • 45g pure icing sugar, sifted
  • seeds of one vanilla bean
  • 2 punnets strawberries


1 Combine the cream, sugar and vanilla in a bowl over a larger bowl of iced water. Whisk in a figure eight pattern for 2 minutes, until foamy, then change to a round-the-world technique. Continue whisking until soft peaks form, then serve with strawberries.

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