STRAWBERRY IN ALL SIMPLICITY

Cut out rodhoid ribbons and arrange them around the frame.

Soak the sponge cake biscuit with sugar syrup or strawberry syrup.

Prepare the template for your strawberries and arrange them around the edges.

Then top with mousseline cream halfway up.

Then spread pieces of strawberries over the mousseline cream.

Then cover with mousseline cream and smooth with a spatula.

Carefully remove the relief biscuit from the mould and place it on top.

Brush with a little diluted glucose syrup to give it a shiny edge.

Garnish with strawberries and a few mint leaves.

Place in the refrigerator.

When ready to serve: