Strawberry Basil Napoleon Macerated Strawberries
- Water - 4 cups
- Granulated Sugar - 4 cups
- Basil - ¼ cup, chiffinod
- Strawberries - 4 pints
For the Strawberries:
In a large sauce pot add water, and sugar to the pot and turn heat on high until rolling boil making simple syrup. Cut strawberries into quarter pieces. In a 1/3 pan add strawberries and basil. Pour simple syrup over the mixture. Cool down in the walk-in. Label and date.
For the Chantilly:
In a medium mixing bowl add heavy cream and sugar mixing until soft peak. Add remaining ingredients and mix until stiff peak. Put in 1/6 pan. Label and date.