Fruit salad—everyone thinks it’s the easy-way-out dessert. The one you pull out when you’re out of ideas. In reality, with a well-whipped homemade cream and fruits chosen at their peak ripeness, you get something that rivals any elaborate dessert. Twenty minutes. No oven.
Ingredients :
- Summer fruits — Strawberries, blueberries, peaches, kiwis, raspberries—choose ones that actually smell like something. A strawberry that has no scent in the store won’t taste like anything in the bowl either. Prioritize farmers’ market finds. Avoid overripe fruit that will turn into mush when mixed.
- Cream cheese (Philadelphia type) — This is what gives the cream its structure. Without it, whipped cream collapses after 30 minutes. 100 to 150 g is enough for 6 people. St Môret also works. Take it out of the fridge 15 minutes before starting—it incorporates much better at room temperature.
- Full-fat heavy cream (30% fat minimum) — Don’t go for the light version. It won’t whip correctly and you’ll end up with a sauce, not a cream. The cream must be very cold—ideally in the fridge since the day before. If you can, slide your whisk and bowl into the freezer for 10 minutes beforehand.
- Honey or powdered sugar — Powdered sugar incorporates instantly without lumps. Honey adds an interesting floral note but weighs down the texture slightly. Start with two tablespoons, taste, and adjust according to the sweetness of your fruit.
