FRESH FRUIT CON CREMA CHANTILLY

SERVES 4

16 OZ. MILK

SCANT 1/4 CUP FLOUR

5 EGG YOLKS

1/4 CUP POWDERED SUGAR

PINCH OF SALT

16 OZ. CREAM

1 TSP. VANILLA

FRESH FRUITS - CUT INTO SLICES OR BITE SIZED PIECES

BOIL THE MILK WITH THE VANILLA AND HALF OF THE SUGAR.

IN A BOWL WHIP THE OTHER HALF OF THE SUGAR WITH THE EGG YOLKS.  SLOWLY ADD THE FLOUR.

BLEND THE 2 MIXTURES AND SIMMER FOR 1 MINUTE.

POUR THE MIXTURE ONTO A BAKING PAN TO COOL.

WHIP THE CREAM WITH ELECTRIC MIXER AND FOLD GENTLY INTO THE EGG CREAM MIXTURE.

POUR A “CLOUD” OF THE CREAM ONTO SERVING PLATE.  ARRANGE YOUR FAVORITE SEASON FRUITS ON THE CREAM.  AVOID HIGH ACID FRUITS LIKE PINEAPPLE AND CITRUS.

GARNISH WITH MINT LEAVES OR SMALL PIZZELLE (WAFFLE COOKIES).