|1 hour 30 min.|
|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.