Strawberries with mint and cream

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 250 g Confectioner's custard (Crème pâtissière, or French pastry cream)
• 2 1 handful fresh mint leaves
• 3 3 drops food colouring (optional)
• 4 250 g strawberries
• 5 ½ lemon
• 6 2 tablespoons Vanilla sugar
• 7 250 g Chantilly cream
• Total weight: 855 grams

Times:

Preparation
1 hour 30 min.

Step by step recipe

1	Prepare 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.
2	Then proceed as usual for confectioner's custard (French pastry cream). You can add 3 drops food colouring (green) when cold.
3	Wash 250 g strawberries, add 2 tablespoons Vanilla sugar, juice of ½ lemon and mix well.
4	Prepare 250 g Chantilly cream.
5	Start to assemble dessert: in a glass put a layer of mint custard about 0.5 inch thick.
6	Add a layer of strawberries, at least twice as deep.
7	Finish with a layer of whipped cream.
8	Decorate 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.

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.

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