Embark on a culinary journey with this delightful summer recipe that combines the freshness of strawberries with the creamy smoothness of custard cream. This elegant dessert will please your taste buds with a blend of flavors and textures. The sun-drenched strawberries pair perfectly with the homemade vanilla sweetness, while the crunch of shortbread cookies adds a delightful touch.<\/p>\n
– For 4 servings:
\n – Strawberries: 250 grams
\n – Shortbread cookie (like Breton shortbread or sprits): 4 pieces
\n – Milk or dark chocolate: 4 squares<\/p>\n
– Vanilla sugar: 35 grams
\n – Egg yolks: 2
\n – Milk: 250 ml<\/p>\n
– 25 minutes<\/p>\n
– 20 minutes<\/p>\n
– 5 minutes<\/p>\n
1. Begin by washing, draining, and hulling the strawberries. Chop them into pieces and set aside.<\/p>\n
2. To make the custard cream: In a bowl, whip the vanilla sugar with the egg yolks until the mixture becomes light and pale. In a saucepan, bring the milk to a boil. Gradually pour the hot milk over the egg yolk and sugar mixture, stirring continuously. Return this mixture to the saucepan and cook over low heat, stirring constantly until the cream thickens enough to coat the back of a spoon. Transfer the cream to a bowl and allow it to cool.<\/p>\n
When ready to serve, assemble the desserts in individual cups by starting with a layer of crumbled shortbread cookie, followed by a layer of strawberries, a generous serving of custard cream, and finally, sprinkle chocolate shavings on top.<\/p>\n\n\n