Ingredient :
Method :
Form 8 individual 4cm circles with 70mm wide acetate pastry ribbon.
Mix the crushed Biscuits Roses and melted butter and line the bottom of the circles. Keep in a cool place.
To make the mascarpone cream:
Mix the mascarpone, single cream, and vanilla and leave to rest for at least one hour.
Boil the water, sugar and glucose at 120 °C, and pour onto the egg yolks.
Beat until the mixture has completely cooled and incorporate the softened, melted gelatin.
Whisk the mascarpone and mix the two preparations together.
To serve:
Arrange slices of strawberry around the edges of the circles, fill the circles with mascarpone cream, and smooth the surface.
To decorate:
Sprinkle with crushed Biscuits Roses and serve with a few pieces of strawberry, raspberries, and mint leaves.
May be served with a red fruit coulis.
Preparation time: 20 minutes
Resting time: 1 hour in a cool place before serving. May be prepared the day before
