Chantilly Lili

Instructions

Make the Vanilla Pudding

1. Step
   In a medium saucepan, whisk together the arrowroot powder, sugar, and salt.
2. Step
   Slowly whisk in the milk until smooth.
3. Step
   In a separate bowl, lightly beat the egg yolks. Slowly pour about ½ cup of the warm milk mixture into the yolks, whisking constantly to temper them.
4. Step
   Pour the yolk mixture back into the saucepan with the rest of the milk mixture. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon, about 5–7 minutes.
5. Step
   Remove from heat and stir in the butter and vanilla paste or extract.
6. Step
   Pour the pudding into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or until fully chilled.

Prepare the Fruit & Syrup

1. Step
   While the pudding chills, toss the sliced strawberries with 1 tablespoon of sugar and a squeeze of lemon juice. Let them macerate for 15–30 minutes until they release their juices.
2. Step
   Slice the banana just before assembling to prevent browning.
3. Step
   Warm the strawberry jam in a small saucepan or microwave for a few seconds until it becomes pourable. If needed, thin it slightly with a teaspoon of water or lemon juice.

Make the Chantilly Cream

1. Step
   In a chilled bowl, beat the heavy cream, sugar, and vanilla paste with a hand mixer (or by hand with a whisk) until soft peaks form.
2. Step
   Refrigerate until ready to use.

Assemble the Dessert

1. Step
   Spoon a layer of vanilla pudding into serving glasses or bowls.
2. Step
   Add a layer of sliced bananas and macerated strawberries.
3. Step
   Drizzle with the warmed strawberry jam syrup.
4. Step
   Sprinkle with crushed graham crackers for crunch.
5. Step
   Top with a generous spoonful of Chantilly cream.
6. Step
   Garnish with fresh mint leaves.