Diplomat cream, lady finger cookies, red fruits, strawberry coulis

Preparation time: 60 min

• Diplomat Cream

  Pastry                                                                                 In a bowl of cold water, immerse the gelatin to soften it.

  In a saucepan, bring the milk and vanilla to a boil (open the pod and scrape it out).

  Mix the sugar with the cornstarch, in a bowl, put the egg yolks, add the sugar and cornstarch mixture and whisk energetically for a few seconds.

  Pour some of the boiling milk on the mix, make sure to dilute the mixture in the milk, pour back into the pan, put it on the fire.

  Without stopping to whip your cream in the pan, bring it to a boil for a good minute.

  Take the gelatine out of the water and squeeze it between your hands (drain it well).

  Remove from the heat and add it to the hot cream, dissolving it well in the cream.

  Crème montée                                                                   In a cold bowl (or electric mixer), pour the cold 35% cream, whip it until the desired consistency (not too stiff),

  Finishing                                                                       Once the custard is cold, whip it to smooth it. Then you have to gently mix the two creams together.

• Strawberry coulis, Lady finger cookie

  Pour the strawberry cubes into a blender, add the water and sugar and blend to obtain the coulis.

  Break the ladyfinger cookies into several pieces.

  Carefully cut up the strawberries and a few raspberries for finishing when assembling the dessert.

• Assembly

  In a bowl or verrine, place the pieces of cookies, cover them well with the coulis. Using a pastry bag or a tablespoon, cover with the Diplomate cream, finish with a few fruits.