Chantilly with berries?

Answer 1

Homemade Mayonnaise

Ingredients
2 egg yolks [see NOTE]
3/4 teaspoon salt
1/2 teaspoon powdered mustard [such as Colman's]
pinch sugar
pinch Cayenne pepper
4 - 5 teaspoons lemon juice or white vinegar
1 1/2 cups olive or other salad oil
4 teaspoons hot water

Method
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin the mayonnaise with a little additional hot water. Cover and refrigerate until needed.

If you store your mayonnaise in the warmest part of your refrigerator, it will have less chance of separating.

If your mayonnaise does, however, separate, use one of the following remedies:

~ Beat in 1 - 2 teaspoons water

~ Beat 1 egg yolk with 2 or 3 drops of oil until very thick, then beat into the curdled mayonnaise drop by drop

~ Buzz about 10 seconds in an electric blender at high speed or 5 seconds in a food processor fitted with the metal chopping blade

Homemade mayonnaise will keep in your refrigerator 1 week.
Commercial mayonnaise will keep in your refrigerator 6 months.

Chantilly Mayonnaise
Prepare the mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.

Serve chantilly with raspberries, strawberries, blackberries and/or blueberries

NOTE
RAW EGG WARNING
The American Egg Board states the following:

"There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food-borne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell"

Answer 2

WARM BERRY AND MANGO GRATIN IN MASCARPONE CHANTILLY
This bubbly dessert gratin is a variation of the one I learned to make at Al Forno in Providence, Rhode Island. We baked it to order in the infernally hot pizza oven (700-plus degrees) until the berries popped open in the cream and the top glazed to a golden brown crust. But you don't need a pizza oven yourself. Your home oven set to 450°F is just fine. It just takes a few minutes longer.
For the pastry cream
1 cup milk
1 egg
1 egg yolk
2 tablespoons flour
2 tablespoons sugar
Half a fresh vanilla bean, scraped, or 1/4 teaspoon vanilla extract

For the mascarpone chantilly
1 recipe Pastry Cream (see above)
1 cup mascarpone cheese, at room temperature
1/2 cup heavy cream, whipped to soft peaks

For the fruit filling
1 pint each: raspberries, blackberries, and blueberries
1 ripe mango, peeled and cut into 1/2-inch dice



First you'll make a pastry cream and then fold in both mascarpone and whipped cream.

Prepare the pastry cream:
Scald the milk.* Whisk together the egg, egg yolk, flour, and sugar in a small bowl. Slowly pour the scalded milk into the egg mixture while whisking constantly. When all the milk has been incorporated, pour it back into the pan and return to the heat. Bring to a boil while stirring constantly. Cook for 2 minutes to cook out the raw flavor of the flour. Stir in the vanilla beans or vanilla extract. Pass through a sieve to remove any lumps and cover with plastic wrap pressed right down onto the surface of the pastry cream to prevent a skin from forming. Cool.

Make the mascarpone chantilly:
In a large bowl, fold together the cooled pastry cream, mascarpone, and whipped cream.

Assemble the gratin:
Preheat oven to 450°F. Scatter the berries and diced mango over the bottom of a 9-by-11-inch baking dish with low sides. (Low sides in the pan allow for better browning, because the air current moves easily over the surface of the food.) Spoon the mascarpone chantilly evenly over the berries and mango. Place dish in the hot oven for about 10 minutes, and cook until the berries have popped open a bit and the surface of the gratin has browned. Serve warm from the oven.

Answer 3

Strawberry Chantilly

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
DIRECTIONS
Mix flour, sugar and butter until crumbly. Add walnuts. NOTE: If you use frozen strawberries, use 2/3 cup sugar and 10 ounces frozen strawberries.
Place 2/3 of the mixture in 9 x 13 inch baking dish and bake at 300 degrees F (150 degrees C) for 20 minutes.
In large deep bowl, stir together egg whites, sugar, 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 crumb mixture in baking dish. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.

You can use other berries, if you do not want strawberries.