TAGETES & STRAWBERRIES

Tagète et fraises

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CRISPY BISCUIT, CREAM INFUSED WITH TAGETES
Serves 8 All levels
CRISPY BISCUIT

Ingredients:

> 125 gr butter
> 100 gr icing sugar
> 1 pinch of salt
> 250 gr flour
> 2 egg yolks
> 2 tbsp cold milk
2 egg whites, beaten

Directions:

1 | Mix the butter, the sugar and the salt with your hands.

| Add the flour and egg yolks and knead until you get a kind of breadcrumbs consistency.

| Add the milk and knead quickly.

| Form 8cm in diameter rolls and wrapthem in cling wrap. Reserve for 1 hour in the refrigerator.

| Cut out 3mm thick discs and glaze the dough with the beaten egg white to create a waterproof layer.

| Bake at 180° until golden brown.

CREAM INFUSED WITH TAGETES

Ingrdients:

> 600 gr strawberries | Mara des bois |
> 2 tbsp sugar
> Juice of 1 lemon
> 5 dl cream
> 50 gr organic tagetes, finely chopped

Directions:

1 | Infuse the tagetes in the cream over night.

2 | Whisk the cream.

3 | Add the sugar and let stand.

4 | Cut the strawberries in 4 or 5 lengthwise.

5 | Drizzle with the lemon juice.

Place a quenelle of the cream in the center of each disc.

Aesthetically place the strawberry pieces on the cream.

Decorate with tagetes leaves.