Strawberries with whipped cream
Coulis:
- 0.5 kg strawberries
- 150 g sugar J
- uice of 1 lemon
Hull the strawberries and process in a blender for 2–4 minutes. Season with lemon juice, strain through a fine sieve and keep the purée refrigerated.
Cream:
- 2 tbsp mascarpone
- 150 g whipping cream
- 2 tbsp sugar
- 100 g vanilla sauce
Whip the cream and sugar until you get stiff peaks. Combine the vanilla sauce with the mascarpone and then add whipped cream.
Chocolate soil:
- 50 g nougat
- 60 g nut cream
- 20 g condensed milk
- 400 g chocolate
- 1 tsp gingerbread seasoning
- 50 g butter
- 200 g cocoa
- 0.5 pack of Digestive biscuits
Melt the chocolate with nut cream, butter and condensed milk. Crush the nougat and biscuits, combine and put in a freezer for 6 hours. Crush the mixture with cocoa and gingerbread seasoning in a food processor and keep in a refrigerator.
For serving:
- Garden strawberries
- Wild strawberries
- Watermelon
- Cream
- Chocolate soil
- Miniature herbs
Layer the cream as the bottom layer, then chocolate soil and hulled strawberries. Pour berry sauce on top and garnish with miniature herbs.