STRAWBERRY AND SPECULOOS VACHERIN WITH ROSEWATER AND ORANGE BLOSSOM WATER WHIPPED CREAM

INGREDIENTS FOR TWO PEOPLE

  • 250 grams strawberries (marat des bois, gariguette, etc.)
  • 6 speculoos

MAKING THE WHIPPED CREAM

  • 25 cl single cream
  • 1 coffee spoon of maple syrup
  • 3 drops rose water
  • 3 drops orange blossom water

TO DECORATE

  • 2/3 mint leaves
  • 30 grams icing sugar

EQUIPMENT:

  • 1 cooking ring 10 cm in diameter and 5 cm tall

PREPARAING THE STRAWBERRIES

Quickly rinse, remove the stems, and cut into 4. Keep them in a colander to drain thoroughly.

PREPARING THE WHIPPED CREAM

Combine the single cream and maple syrup in a mixing bowl. Whip the cream. Add the rosewater and orange blossom water at the end. Adjust the texture.

RECOMMANDATION

To whip the cream well, it needs to be very cold. So do not take it out of the refrigerator until the last moment.  We also suggest that you refrigerate the mixing bowl for a few minutes.

SERVING

Take two dishes. Put a 10 cm diameter cooking ring on the first one. Crush 2 or 3 speculoos inside. Put the whipped cream on top (but be sure to keep back enough strawberries and cream for the second dish).  Arrange the strawberries delicately on the whipped cream. Chop 1 or 2 mint leaves and put them on top of the strawberries. Sprinkle lightly with icing sugar.  Delicately remove the mould. Do the same for the second dish.