RECIPE: Serve up ace summer dessert for Wimbledon with Ian Greer...

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IT’S time for Wimbledon again, with all that strawberries and cream being devoured throughout the tournament.

For a real twist on the nation’s favourite summer dessert, you need to travel back to the 17th century to the French town of Chantilly.

It was in the kitchens of the famous Conde family (as in rice!) that their chef created a dish fit for a king, literally, Fraise et Framboise Chantilly – simple, evocative, the fruits intoxicated with brandy, covered with a canopy of cream and exploding with summer.

The cream, lightly whipped and sweetened with icing sugar, was the perfect accompaniment for summer berries.

It’s so simple to prepare, and it’ll provide you with something they won’t be sampling in W19.

Strawberry and raspberry Chantilly

Strawberries, raspberries, brandy, twist of ground black pepper, whipping cream, icing sugar (to taste).

Pick over an equal quantity of raspberries and strawberries. They should not be washed.

Put them in a large serving bowl with a few spoonfuls of brandy and the ground pepper and allow them macerate.

Whip enough cream in a cool bowl an hour before you will be using it and fold a sufficient quantity of icing sugar into the whipped cream (bearing in mind that no sugar has been added to the fruit).

Stir the strawberries and raspberries in their serving bowl. Top with the crème Chantilly. Smoothe. Serve chilled with a sparkling wine