Ok then! Hello new blog! For some reason I’m starting with one of the least chocolatey desserts I’m ever likely to make: Strawberry Chantilly. The full recipe’s at the bottom, I’m not going to make you guess amounts based on photos…
Start off with the crust! Cut the butter into the flour and brown sugar until crumbly. Stir in the pecans (barf) if you’re using them. Press that into the bottom of a 9X13″ pan or the bottom and halfway up the sides of a springform. I didn’t actually have enough to get very far up the sides of my springform – maybe if you use the nuts you will! Bake that and let it cool before you put in the filling (which, in terms of attention span, probably means throw it in the fridge while you make the filling).
Pretty much puree the strawberries in a food processor.
Combine that with the egg whites, sugar, and lemon juice.
Mix for 10 minutes. This is the hardest part if, like me, you’ve only got a hand mixer, and the mixer is louder than the podcast you’re trying to listen to. Add in a few drops of red food coloring if you want towards the end of this. I didn’t think it made a very impressive difference.
What you’ve got now is super similar to Noble Pig’s Strawberry Mousse. Yum! Also, the lighting in my kitchen is super awful, so welcome to a blog full of pictures of my thumb as I hold things in the middle of the room under the light.
Whip up some cream, and mix it in…
Dump that in your crust…
And freeze for 6 hours – overnight. (Ok, actually the waiting is the hardest part.)
Then just slice and serve!
You could probably gussy it up with some more whipped cream or strawberries, but I was eating this home alone in the middle of the night so…fancypantsery shall have to wait.
marginally adapted from Lick The Bowl Good
For the Crust:
- 1 cup all purpose flour
- ¼ cup brown sugar
- ½ cup cold unsalted butter
- ½ cup chopped pecans (optional)
For the Filling:
- 2 egg whites (room temp if you can at all remember to set them out beforehand)
- 1 cup granulated sugar
- 2 cups fresh strawberries
- 1 cup heavy whipping cream
- 1 teaspoon lemon juice
- 2 drops red food coloring, optional
For the crust: Cut the cold butter into the flour and sugar until crumbly, then stir in the chopped pecans, if using. Press mixture into the bottom of a 9×13-inch baking dish and bake at 300 for 20 minutes or press mixture into the bottom and halfway up the sides of a springform pan and bake at 325 for 25 minutes. Set the pan on a rack to cool completely before filling.
For the Filling: Pulse the strawberries in a food processor til mostly pureed. Place the pureed strawberries, egg whites, sugar and lemon juice in a bowl and beat on high for ten minutes. Add food coloring, if using, and mix for a few more seconds till the color is fully incorporated.
In a different bowl, beat the heavy whipping cream until you get stiff peaks. Gently fold, by hand, the whipped cream into the strawberry meringue mixture.
Pour the filling into the baked and cooled crust and cover well. Freeze for at least 6 hours, preferably overnight.
Slice and serve frozen chantilly with additional strawberries, if desired.
And that’s it for the first post. I’m open to suggestions as far as foods you’d like to see, ways I could organize posts that would be easier to read (but within my limited grasp of internetting), or anything else you have thoughts on. Suggestions that I don’t use words like ‘barf’ in a food blog will, sadly, be ignored, as that has somehow surpassed both wicked and hella to become the most inappropriately common word in my vocabulary.