Strawberries and Chantilly cream in small glasses


Serves 4-6

  • 250 g pastry cream
  • 150 g fresh cream
  • 250 g strawberries
  • 1 shot grappa
  • 1 lemon
  • 10 dry biscuits
  • pistachios
  • pepper


Lightly whip the cream in a bowl. Gently mix in the pastry cream, folding with a spatula using an upward motion so that the mixture does not go runny.

Wash the strawberries, remove the stalk and chop into small pieces. Place in a nice hot frying pan and sprinkle with a pinch of pepper. Pour over the grappa and the juice of the lemon and simmer until reduced. Chop the pistachios and crumble the biscuits.

Compose each glass, spooning in a layer of strawberries at the bottom and one of pistachios on top of that, then a layer of biscuits, followed by another layer of strawberries. Top with a generous dollop of Chantilly cream and decorate with the chopped pistachios and edible flower petals to taste.

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