Strawberries with mint and cream
Minty confectioner's custard, diced strawberries and whipped cream.
212,8654.9/5 for 20 ratings
Grade this recipe: Last modified on: February 21th 2011
For 6 people, you will need:
- 0
1 cup Confectioner's custard (Crème pâtissière, or French pastry cream) - 1
1 handful fresh mint leaves - 2
3 drops food colouring (optional) - 3
1 2⁄3 cup strawberries - 4
½ lemon - 5
2 tablespoons Vanilla sugar - 6
1 cup Chantilly cream
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 1 hour 30 min. | 1 hour 30 min. |
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?
Keeping:
Several hours in the fridge, covered by a plastic film.Step by step recipe
Stage 1 - 20 min.
Prepare 1 cup 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.
Stage 2 - 25 min.
Then proceed as usual for confectioner's custard (French pastry cream).
You can add 3 drops food colouring (green) when cold.
You can add 3 drops food colouring (green) when cold.
Stage 3 - 15 min.
Stage 4 - 10 min.
Prepare 1 cup Chantilly cream.
Stage 5 - 5 min.
Start to assemble dessert: in a glass put a layer of mint custard about 0.5 inch thick.
Stage 6 - 5 min.
Add a layer of strawberries, at least twice as deep.
Stage 7 - 5 min.
Finish with a layer of whipped cream.
Stage 8 - 5 min.
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.
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.
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 | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 949 Kcal or 3,973 Kj | 26 gr | 130 gr | 88 gr |
| 47 % | 10 % | 12 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 111 Kcal or 465 Kj | 3 gr | 15 gr | 10 gr |
| 6 % | 1 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 158 Kcal or 662 Kj | 4 gr | 22 gr | 15 gr |
| 8 % | 2 % | 2 % | 2 % |
How much will it cost?
- For 6 people : 6.32 €
- Per person : 1.05 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Pear and lime meringue pie, Pistachio cream, Fraisier (French strawberry cake), Peach and green tea tart, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pear charlotte, Pavlova, St Tropez tart, Belle-helene in a glass, Key Lime Pie for Jeremy, ... All |
| Strawberries: You can check-out other recipes which use it, like for example: You should not soak strawberries in water, Eton mess, Fraisier (French strawberry cake), Frozen cottage cheese with strawberries, Fraisier (French strawberry cake), ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Prune Far, Half-cooked chocolate cake with raspberry coulis, Pistachio tiramisu, Chocolate rolls (petits pains), Diamond biscuits, ... All |
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