Cooking-ez.com

954 easy and fully explained recipes, with 20,547 photos and 77 videos


Strawberries with mint and cream

Strawberries with mint and cream

Minty confectioner's custard, diced strawberries and whipped cream.

187,347 4.9/5

Grade this recipe :

Last modified on: February 21th 2011

For 6 people, you will need:

How long does it take?

PreparationStart to finish
1 hour 30 min.1 hour 30 min.
Preservation: Several hours in the fridge, covered by a plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Strawberries with mint and cream : Photo of step #1Prepare 250 g Confectioner's custard (Crème pâtissière, or French pastry cream), but leave 1 handful fresh mint leaves in the hot milk to infuse for 15 minutes. 20 min.
2 Strawberries with mint and cream : Photo of step #2Then proceed as usual for confectioner's custard (French pastry cream).

You can add 3 drops food colouring (green) when cold.
25 min.
3 Strawberries with mint and cream : Photo of step #3Wash 250 g strawberries, add 2 tablespoons Vanilla sugar, juice of ½ lemon and mix well. 15 min.
4 Strawberries with mint and cream : Photo of step #4Prepare 250 g Chantilly cream. 10 min.
5 Strawberries with mint and cream : Photo of step #5Start to assemble dessert: in a glass put a layer of mint custard about 0.5 inch thick. 5 min.
6 Strawberries with mint and cream : Photo of step #6Add a layer of strawberries, at least twice as deep. 5 min.
7 Strawberries with mint and cream : Photo of step #7Finish with a layer of whipped cream. 5 min.
8 Strawberries with mint and cream : Photo of step #8Decorate with mint leaves and a small biscuit or cookie.

Serve without delay.

If you finish early, leave in the fridge, but for not more than half an hour.
5 min.

Remarks

You can lighten the custard a little by gently folding into it ¼ of the whipped cream.

If you want to prepare in advance, make confectioner's custard the day before, but cut strawberries and whip cream at the last minute.

Tip for better keeping: the whipped cream layer should completely cover stramberries to protect from air and prevent oxydation.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
146228 gr135 gr90 gr
73 %11 %13 %14 %
Per 100 g
CaloriesProteins CarbohydratesFats
1713 gr16 gr11 gr
9 %1 %1 %2 %
Per person
CaloriesProteins CarbohydratesFats
2434 gr22 gr15 gr
12 %2 %2 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 6.32 €
Per person : 1.05 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, Chouquettes, Cranachan, Individual charlottes with morello cherries, Pear charlotte, ... [All]
StrawberriesStrawberries: You can check-out other recipes which use it, like for example: Strawberry-mint sorbet, Fraisier (French strawberry cake), Quick Strawberry Millefeuille, Chouquettes, Strawberry Charlotte, ... [All]
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Chinois, Strawberry Verveine Tart , Millefeuille, Pistachio cream, ... [All]
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Amiens macaroons, Rolled chestnut and apple brioche, Chocolate tart, Hot chocolate, Individual charlottes with morello cherries, ... [All]

visitors have also looked at

Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Pear tart with almond cream
Pear tart with almond cream
Express apple tart
Express apple tart
Flambéd bananas
Flambéd bananas

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page