Crème dessert à la fraise de Cyril Lignac

Ingredients

For 4 servings

• •650 g 650 g Strawberry(s)
• •2 2 Gelatin leaf(s)
• •1 1 Lemon
• •2 2 Egg white(s)
• •50 g 50 g Sugar powder
• •50 cl 50 cl Whole liquid cream
• •20 g 20 g Ice sugar

Method

1. 1.Preparation start
2. 2.Dip the gelatin leaves into a cold water salad bowl. In the bowl of a blender, pour 450 g of fresh strawberries with sugar and mix to obtain a fine purée. In a small saucepan, heat the purée with the lemon juice. Out of the heat, add the gelatin leaves pressed by hand, mix. Set aside.
3. 3.Preparation of chantilly
4. 4.Mount the whites in snow, when well creamy, add the coulis and mix gently with the maryse. Put the cream in chantilly with the 20 g of ice sugar. Add half the cream to the preparation.
5. 5.Finish
6. 6.Cut the strawberries into quarters. In glasses, spread half the strawberries harmoniously and then pour strawberry foam over. Cut the rest of the strawberries into brunoise and place over it.