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Ema’s Strawberry Chantilly

Ema’s Strawberry Chantilly

As far back as I can remember, Yom Tov has always included at least one meal with my mother’s Strawberry Chantilly for dessert. My sister and I were reminiscing about how some recipes never grow old. This is one of them. Here’s to great recipes and great memories!


  • 1 pkg strawberry Jello
  • 1 3.25-oz (92-g) pkg vanilla pudding mix (not instant)
  • 212 cups water
  • 1 8-oz (225-ml) container pareve whipping cream


  • 1 sheet puff pastry, defrosted
  • water, for brushing
  • sugar and confectioners’ sugar, for sprinkling
  • whipped cream and fresh strawberries, for garnish (optional)

Combine Jello, pudding, and water in a medium-sized pot. Bring to a boil over medium heat, whisking constantly. The mixture will look cloudy. As it reaches a boil, it will begin to clear and thicken, becoming a more opaque pink color. Remove from heat and allow to cool completely.

In a large mixing bowl, beat whipping cream until stiff peaks form. Whisk in the Jello mixture. Transfer to a container and refrigerate until ready to serve.

For the decorative puff pastry sticks: Preheat oven to 375°F (190°C). Unroll the puff pastry sheet onto a sheet of parchment paper. Using a sharp knife or pizza cutter, cut into 12-inch (1-cm) wide strips. Cut lengthwise for two rows of strips. Brush sticks with water and sprinkle with a scant amount of sugar. Transfer the parchment paper to the prepared baking sheet. Bake for 12–15 minutes until sticks are puffed and golden. Remove from oven and cool slightly, then sprinkle generously with confectioners’ sugar. Cool completely. May be stored for a week in an airtight container.

To serve: Place a scoop of Chantilly in a large martini glass or dessert cup/bowl. Stick two puff pastry sticks into it. Garnish with whipped cream and fresh strawberries, if desired.

(Originally featured in Family Table, Issue 712)

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