Strawberry Crumble Cream

Preparation

Step 1: Make the strawberry coulis

Wash, hull and chop 300 g of strawberries into small pieces. Place them in a saucepan with 30 g of sugar and the lemon juice. Heat over low heat for 8 to 10 minutes, crushing the strawberries with a fork until you get a juicy compote.

Blend finely with an immersion blender, then strain through a fine sieve to remove the small seeds. Set aside in the fridge. This concentrated base will bring all the fruity intensity to your cream.

Step 2: Prepare the strawberry pastry cream

In a saucepan, heat the milk with half of the reserved strawberry coulis. Meanwhile, whisk the egg yolks with the remaining sugar (50 g) and cornstarch until the mixture turns pale and frothy.

Slowly pour the hot strawberry-infused milk over the egg-sugar mixture while whisking constantly. Return everything to the saucepan and thicken over low heat, stirring continuously with the whisk. The cream is ready when it coats the back of a spoon — about 3 to 4 minutes.

Step 3: Fold in the whipped cream

Pour the pastry cream into a bowl and let it cool for 10 minutes, stirring occasionally to prevent a skin from forming. Meanwhile, whip the cold heavy cream with the vanilla extract into firm peaks.

When the pastry cream is lukewarm, gently fold in the whipped cream in two batches using a spatula, with folding motions to preserve the lightness. Add the remaining strawberry coulis and mix briefly to create a marbled effect.

Step 4: Prepare the crunchy crumble

Coarsely crush the butter cookies into a bowl. Melt the unsalted butter and pour it over the cookie crumbs. Mix with your fingertips until the butter is well distributed and the texture resembles crumble topping.

Spread the crumbs on a baking sheet lined with parchment paper and bake for 8 minutes at 170°C, until lightly golden and crunchy. Let cool completely at room temperature.

Step 5: Assemble the glasses

Divide the strawberry cream among 6 glasses or ramekins, filling them three-quarters full. Gently tap each glass on the work surface to level the surface and release any air bubbles.

Refrigerate for at least 2 hours, ideally 3 to 4 hours, so the cream sets properly and develops its flavors.

Step 6: Serve and enjoy

Just before serving, take the glasses out of the fridge. Top each cream with a generous layer of crunchy crumble. Wash and slice or halve the remaining strawberries, and arrange them beautifully on top.

Add a fresh mint leaf for color and serve immediately — the crumble must stay crunchy. This dessert is perfect for a spring dinner party or a birthday treat. Pair it with green mint tea or a sweet Muscat wine for a perfect match.