September always shows up to quickly! I didn’t even have time to say bye to July that August was already coming to an end! So here we are, back to school or back to work… but summer isn’t’ over yet! Even if the weather is telling me the opposite I simply refuse to believe it and will keep on baking my favourite summer treats such as this dairy-free and velvety Chantilly Rose-Coco with a sweet beetroot flavour. Summer is the best time of the year 😊
This dessert is very easy to put together and only requires 5 ingredients:
- coconut cream or coconut milk
- cane sugar
- vanilla extract
- beetroot powder
This dessert reminds me of my childhood, when my sister and I would go exploring our garden in search of little strawberries. It was always much more fun than picking French beans (my dad’s favourite!) simply because we knew that a delicious dessert would soon be following! Strawberry Chantilly or Chantilly with a bit of Strawberries if I am honest was always worth the time spent in the garden!
Coconut cream is a staple in my kitchen, it allows me to recreate my favourite recipes without having to use any dairy. It makes a light and velvety whipped cream and goes perfectly with a fruit coulis or to accompany a slice of gooey chocolate cake! I have to admit that my favourite way to have it is with a simple fruit or on top of some hot chocolate in winter … but let’s talk summer first and dive into this exquisite Chantilly Rose-Coco
For those of you who are not particularly fond of coconut, I can assure you that the taste of the coconut is very mild! The use of beetroot powder is optional but I personally love it not only for the vivid pink colour it gives to the Chantilly but mainly for its natural sweetness.
Revisitons … Pâtissons!
I hope you try and like this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!
Coconut cream is the star of this velvety, light and dairy-free Chantilly!
- 200 gr coconut cream or coconut milk (full-fat)
- 40 gr superfine cane sugar*
- 1 tsp. vanilla extract
- 1 tsp. beetroot powder (optional)
- 1 punnet strawberries
- Some basil leaves
Place the coconut cream or coconut milk into the fridge 4 to 6 hours before making the whipped cream (if using coconut milk rather than cream remember to get rid of the water left behind).
Pop the whisk of your electric mixer in the freezer 10 minutes ahead of time. The colder the easier it will be to achieve a beautiful whipped cream!
In a large bowl pour the coconut cream/milk along with 1 tbsp. of cane sugar. Whisk for 30 seconds while gradually increasing the speed of your mixer.
Incorporate the rest of the sugar 1 tablespoon at a time, increasing the speed of your mixer gradually and this for 30 seconds each time. Proceed in the same way until there is no sugar left.
Next, add the vanilla extract and mix at maximum speed for another 2 minutes.
At this stage, the whipped cream (or Chantilly) should have thicken.
(This step is optional) Divide the mixture into 2 equal portions and add the beetroot powder into one of them. Mix gently with a spatula.
Place into the fridge for at least 2 hours.
Hull the strawberries and slice them lengthways into thin slices. Arrange them in a spiral round a transparent bowl or large glass (see picture).
Add some more chopped strawberries at the bottom.
When ready to serve take the whipped cream out of the fridge and fill a pastry bag with it (you can also simply use a spoon for a more rustic look!). Pipe the whipped cream on top of the strawberries up to the top of the glass or bowl.
To decorate add some more strawberries and scatter with some finely chopped basil leaves for a delicious summer touch!
*for best results grind the sugar into a spice grinder