Recipe by Astrid Fronteau @chhhop
Ingredients for 4 people :
500 g strawberries
150 g pink reims cookies
1 organic lemon
10 basil leaves
100 g sugar
3 fresh eggs
250 g mascarpone
1 vanilla pod
1 capful white rum
Recipe:
Remove the mascarpone from the fridge to soften.
Set aside a few strawberries for decoration, then wash and dice the remaining strawberries.
Pour 10 cl water and 40 g sugar into a saucepan, add the chopped strawberries and boil for 3 minutes.
Wash and grate the zest of one lemon over the pan. Chop the lemon and add a few drops. Turn off the heat, finely chop the basil (keep a few leaves for decoration) and add to the mixture.
Drain the strawberries in a bowl and set aside.
Arrange the strawberries evenly in attractive dessert or champagne glasses.
In two sufficiently large bowls, separate the whites from the yolks. Add the yolks, remaining sugar and seeded vanilla pod to the bowl. Whisk the mixture until white, then add the mascarpone and rum until smooth.
In the second bowl, beat the egg whites until stiff, then gently fold into the previous mixture.
Place the syrup in a small rectangular dish and dip the cookies in it for just a second, then arrange them in the bottom of each glass.
Using a large spoon, spoon the mascarpone cream onto the cookie. Decorate the sides of the glasses with the sliced strawberries, then fill to the rim with cream.
Smooth the surface with a Maryse or knife. Cover with film and chill for 4 hours.
To serve, crush 4 pink cookies in a bowl and sprinkle with a fine shower of crumbs. Add some fresh fruit on top for decoration.
Serve and enjoy.
