Chantilly Strawberry Roses

    Chantilly Strawberry Roses -The Vintage Cook

    Brunch Week continues! We are whipping up some fantastic ideas for Mother’s Day.

    THEN: I was reading through the May of 1985 Gourmet Magazine, sigh, the memories. Rest in Peace Gourmet Magazine (1941-2009). A restaurant review featured a photo of delicately carved strawberries into roses-there wasn’t a recipe with it or instructions. There was another recipe in the magazine for strawberries with a “Rum Chantilly” cream, but it had some other fruits, so I decided to take the best of both ideas and marry them into one recipe. This is a perfect Brunch accompaniment for Mother’s Day. There are several tutorials on youtube but the two most important things are 1) Get one of those inexpensive flimsy paring knives with the colorful plastic handles. 2) Pick the strawberries that are fat and round (the California ones), not pointy.

    Notice the nostalgic box of Imperial Pure Cane Powdered Sugar. The company has been headquartered in Sugar Land, Texas; the city itself is named for the company. Founded in 1843, the company was later renamed the Imperial Sugar Company, in an effort to emphasize quality. Thank you Imperial Sugar for the fine box of sugars you sent for #Brunchweek!


    NOW: This recipe is so simple and classic. I didn’t want to adulterate it with too much creativity, so my updates are the use of “Sunshine” Citrus Coconut Rum which has only been out since 2012, and some tender fresh mint leaves. I love that in this day and age we can go to the grocery store and buy the whole mint plant-dirt and all- for our cooking!


    Chantilly Strawberry Roses #brunchweek
    Author: Lanie
    Prep time:
    Total time:
    Serves: 2-3
    For Mother’s Day, or Valentines, Brunch, Lunch or Dinner too. Easy to make ahead and serve for an elegant appetizer or side. This recipe is for two, but can easily double or triple.
    • 6 California Strawberries (fat round berries), rinsed
    • Fresh mint leaves for garnish
    • For the Sunshine Chantilly Cream:
    • 1/2 cup well-chilled heavy whipping cream
    • 2 teaspoons Imperial powdered sugar
    • 2 teaspoons citrus-coconut flavored rum
    1. For the strawberries: With a flexible paring knife, slice straight down the sides of each berry about 3/4 to the base. Repeat process moving inward until you reach the center. Gently fold the “leaves” out a little.
    2. For the cream: In a medium sized bowl, whip the cream with an electric hand mixer or whisk until soft peaks can form. Add sugar and rum. Continue beating just until stiff peaks show.
    3. Spoon the cream into individual serving dishes or onto a serving plate. Place strawberries and mint to garnish.


    Take a peek at these recipes from our Brunch Week Bloggers!

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