Individual strawberries 🍓composed
– sponge cake soaked in syrup
– diplomatic cream
– strawberries cut into pieces
For the sponge cake
4 eggs
110 g sugar
55 g flour
55 g cornflour
In a bowl, whisk the eggs and sugar. Place in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and mix until cool. Sift in the flour and cornflour. Mix gently with a marysee. Bake in a hot oven at 210°C and lower the temperature to 190 for 8 to 10 minutes.
For the diplomatic cream
340 g milk
Vanilla
60 g egg yolks
60 g sugar
30 g cornflour
35 g butter
3 sheets of gelatine
+150g of liquid cream
Place the gelatine sheets in a large bowl of cold water.
Heat the milk with the vanilla. In a bowl, mix the yolks, sugar, flour and cornflour. Pour the hot milk over this mixture and return to the pan. Heat without stopping stirring until the cream thickens. Add the butter, the gelatine off the heat. Set aside to allow the cream to cool. Whip the cream until it is stiff. Gently fold it into the previous preparation.
Assembly
Place a plastic film under your dessert circles and a rhodoïd film inside. Place strawberry slices on the bottom and sides. Poach some diplomatic cream, the first circle of syrup-soaked sponge cake, some cream, some strawberry pieces. Finally, add more cream and the last circle of sponge cake. Place in a cool place for at least 2 hours.
Turn out onto a plate. Remove the circle and the rhodoïd film.
