Hull the strawberries, cut them into strips. Arrange a row of strips in the bottom of four glass cups, sprinkle them with a little powdered sugar and sprinkle them with the juice of the orange that you will have previously peeled with a paring knife, keeping the skin.
Finely chop this orange peel and gently confit it in a little syrup.
Beat the Chantilly cream, adding at the end the icing sugar in a light rain and the Grand Marnier. Divide the cream into the cups, prick a few slices of strawberries here and there, sprinkle delicately with candied orange peel and slivered pistachios.
One of my readers tells me that she always has a lot of trouble making Chantilly cream.
Here are some tips to make it a success easily:
It is absolutely necessary that all the elements are very cold. Place a bowl and the beaters in the freezer for at least 15 minutes before beating the cream.
Use a cream itself very cold, liquid and preferably UHT.
Start whipping at medium speed, then increase after a minute, and add the sugar in rain at this time. Stop when the cream begins to form peaks at the end of the whisks, taking care not to turn it into butter.
Liquid or whipping cream is best for whipped cream.
In the UHT version, it contains a little carrageenan, a vegetable additive derived from seaweed that increases its stabilizing power and therefore helps to make it successful.
Be careful, however the liquid cream (fresh or UHT) in a light version is difficult to whip into whipped cream.
