Go Back

Strawberries, Sparkling Wine, Creme Chantilly, Pistachios

Course: Dessert
Cuisine: Modern Australian


  • 500 gms strawberries; hulled and thinly sliced
  • 100 ml Sparkling wine
  • Juice of ½ orange
  • 3-4 tbsp icing sugar sieved
  • ½ cup pistachios; coarsely crushed

Crème Chantilly

  • 300 ml thickened cream
  • 35 gms icing sugar sieved
  • 1 vanilla bean or vanilla bean paste


  • In a non reactive bowl, combine the strawberries, sparkling wine and orange juice. Add 2 tbsp icing sugar (sieved), mix well to combine and taste. Add more icing sugar if needed. Refrigerate for atleast 15 minutes to macerate or until required.
  • To prepare the crème Chantilly, whisk the thickened cream, scraped seeds from the vanilla bean and icing sugar in a bowl till soft peaks form (take care not to over whip). Refrigerate until required.
  • To assemble the dessert, add the macerated strawberries to 1/4th of the dessert glass/bowl; top with the cream and garnish with crushed pistachios.
  • Serve immediately.