Strawberries and Raspberry Puree and Cream

Fraises Glacees Chantilly is the direct translation of this lovely recipe. How can something like this be bad?

• Ready In: 35 mins
• Yields: 1 bowl of Fraises Glacees

Ingredients

• FRAISES GLACEES

• 2  cups  firm ripe strawberries
• 1⁄2 cup confectioners' sugar
• 1  cup  thawed frozen raspberries

• CREME CHANTILLY

• 1  cup  whipping cream
• 2  tablespoons  sifted confectioners' sugar
• 4 -6  teaspoons Chambord raspberry liquor

• GARNISH

• 3 -4  macaroons, crushed

Directions

1. FRAISES GLACEES:.
2. Wash and hull strawberries. Put them in a pretty serving bowl and stand the serving bowl in crushed ice.
3. Put the raspberries in a food processor and puree. Pour through a fine mesh strainer into another bowl and stir in the confectioner's sugar.
4. Pour the raspberry puree over the strawberries and gently toss to coat.
5. CREME CHANTILLY:.
6. Pour the cream into a chilled bowl. Add the sugar and the Chambord and beat until soft peaks form.
7. TO SERVE:.
8. Just before serving, pile the Creme Chantilly over the strawberries and sprinkle with the crushed macaroons.