Strawberry Shortbread Cream

Preparation

Step 1: Make the strawberry coulis

Wash and hull 300g of strawberries. Blend them into a fine purée with 30g sugar and the strawberry or vanilla extract. Strain through a fine sieve to remove seeds. Refrigerate. Dice the remaining 100g of strawberries for decoration.

Step 2: Make the cream base

In a saucepan, heat the heavy cream and milk over low heat without boiling. Meanwhile, whisk the egg yolks with the remaining 50g sugar until pale. Add the sifted flour and mix well. Pour the warm milk mixture over the egg mixture, whisking constantly.

Step 3: Cook the cream

Return everything to the saucepan and cook over medium heat, whisking continuously. The cream will thicken after 3-5 minutes, coating the back of a spoon. Remove from heat and stir in the reserved strawberry coulis until smooth and uniformly pink.

Step 4: Prepare the shortbread

Finely crumble the shortbread cookies into a bowl. Melt the butter and pour it over the crumbs. Mix with your fingertips until you get a moist, sandy texture. Spread on a baking sheet lined with parchment paper and bake 8 minutes at 160°C (325°F) until golden and crunchy.

Step 5: Assemble the glasses

Place a spoonful of crunchy shortbread at the bottom of each glass. Pipe or spoon the strawberry cream on top, filling three-quarters full. Smooth the surface. Refrigerate for at least 3 hours (preferably overnight) so the cream sets properly.

Step 6: Decorate and serve

Just before serving, add a thin layer of crunchy shortbread on top of each glass. Arrange some fresh strawberry dice and optionally a small mint leaf for color. Serve very cold. The contrast between the smooth cream and the crunchy shortbread is the secret of this dessert.