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 Idée recette de la Cave Beetschen dessert aux fruits gastronomique croquant de fraises à la crème diplomate au gingembre confit

Millefeuille of strawberries with candied ginger cream diplomate

By Frédéric Chamaret, Gastrodomicile

 

Ingredients for 4 people

 

Millefeuille

500g strawberries

4 Carambar

½ lemon

1 tbsp sugar

 

Cream Diplomate

200ml milk

2 egg yolks

50g sugar

30g flour

1 vanilla pod

20g crystallised ginger

200ml whipped cream

 

 

 

Method

 

Rinse the strawberries and cut them in half lengthwise.

Take 100g strawberries, add 1 tbsp sugar and lemon juice and mix everything.

Strain through a cheesecloth to remove the strawberry seeds. Put the coulis to one side.

Unwrap the Carambar, cut them in half and place them on a baking sheet lined with baking paper. Take care to space them a few inches from each other.

Bake at 180°C for 5 min (as soon as the Carambar spread and begin to bubble, remove and allow to cool)

On a chopping board, finely cut the crystallised ginger.

In a bowl, blanch the egg yolks with the sugar, add the scraped vanilla bean and flour, mix well. Pour over the boiled milk and whisk well.

Return to the heat for 4- 5 minutes, add the ginger and whisk vigorously. Pour into a chilled bowl to cool. When the custard is cold, gently add whipped cream.

 

Presentation

In the centre of a plate, place a spoonful of crème Diplomate, place some strawberries halves on top. Place a Carambar square on top and then another spoonful of crème Diplomate. Top with the last Carambar square and drizzle the dessert with strawberry coulis.

Decorate with a mint leaf.

 

 

Bon Appétit!