Strawberry Chantilly Chef John Recipes

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Strawberry Chantilly

"My sister-in-law gave me this recipe. It is really light and tasty after summer BBQ get-togethers."

Ingredients :

1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter
1/2 cup chopped walnuts
2 egg whites
1 cup white sugar
2 cups fresh strawberries
1 cup heavy cream
1 teaspoon lemon juice

Instructions :

Prep : 30M	Cook : 12M	Ready in : P1D

Preheat oven to 300 degrees F (150 degrees C).
Mix flour, sugar and butter until crumbly. Stir in chopped walnuts.
Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely.
In large deep bowl, stir together egg whites, sugar (see Cook's Note), strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes.
In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.

Notes :

You can substitute one 10-ounce package of frozen strawberries (thawed); with frozen berries, decrease sugar to 2/3 cup.
Substitute 1/4 cup pasteurized liquid egg whites for the raw egg whites, if you prefer. Pasteurized whites take longer to whip, but will work just fine.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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