ingredients

20 cl of cold whole cream
200 g of bush
20 cl of water
100 g 1 tbsp. to c. sugar
1 stick of lemongrass
Juice and zest of 1/2 lemon
150 g strawberries
1 tbsp. to s. Broken petals of crystallized roses

Steps

Step 1

Drain the bush, soften it with a fork. In the mixer, whip the whipped cream with 1 tsp. to c. sugar. Incorporate gently in the bush.

Reserve for 1 hour in the fridge.

2nd step

Meanwhile, cut the lemongrass stick in half, crush it with the blade of a knife. In a small saucepan, bring the water to a boil with the sugar, lemongrass, juice and lemon zest. Cover and let infuse 10 min, then filter.

Step 3

Put the pan back on the heat and let reduce until you get a syrupy consistency. Let cool.

Step 4

Rinse the strawberries, mash them, cut them into wedges. Using a fluted pastry bag, spread the cream in the bush in verrines, rosette. Put on the strawberries, sprinkle with lemongrass syrup. Decorate with broken petals of roses.

tips

I tested. For whipped cream, Elle & Vire whipped cream made from Normandy milk cream is very easy to assemble.

Learn more. The fontainebleau is a specialty of the city of the same name, made with fresh cheese and whipped cream, wrapped in a muslin.