For 6 people

500 gr of strawberries, 40 cl of full cream (whole) milk, 25 cl of fresh cream

5 egg yolks, 100 g of sugar, 150 g of powdered almonds, 7 gelatine leaf, 8 drops of bitter almond essence.


500 gr of strawberries, 150 g of icing sugar, the juice of ½ a lemon.Almond cream and strawberry


Strawberries and mint leaves

Cooking instructions

Boil the milk and add the almond powder, allow to infuse for 2 hours

Drain the almond milk using a fine strainer/cloth and a wooden spoon.

Add more milk if necessary to obtain 40 cl of the preparation.

Put the gelatine leaves in a bowl of cold water.

Heat the almond milk stirring with a spoon.

Beat together the egg yolks and sugar until they become white, add the hot almond milk.

Tip into saucepan and heat, keep stirring

Thicken until the mixture covers the spoon. Do not boil.

Tip into a bowl, add the gelatine, the almond essence, and the cold whipped cream.

Wash and half 500g of strawberries.

Rince a cake tin in cold water. Add a 1cm thick layer of the cream and place in the freezer for a few minutes (just long enough so that the cream no longer sticks to your fingers).

Remove from the fridge, arrange a row of strawberries, cover with a new layer of cream, and replace in the freezer. Repeat this process until the ingredients are finished, the last layer should be cream.

LE COULIS : Mix all the ingredients

Using a hot cloth ease the dessert from the cake tin and decorate with strawberries and mint leaves.

To serve:

Serve in slices and cover with the coulis.



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