Flognarde STRAWBERRY RED LABEL

Preparation:10 minutes
Cooking:20 minutes

INGREDIENTS

For 12 person (s)

• Pulp:
• 15 pink biscuits from Reims
• 3 Eggs
• 15 cl of milk
• 15 gr of butter
• 100 g sugar
• 40 g almond powder

Topping:

• 250 g of strawberries Red Label
• 10 g of salted butter + 10 g soft butter
• 1 bag of vanilla sugar
• 125 g of mascarpone
• 50 g of sugar semolina
• 1 small sprig of mint

PREPARATION

1

Prepare the dough:

Grind the biscuits. Heat the milk and butter. Mix powder biscuits, sugar and powdered almonds. Add the eggs. Mix well. Whisk the milk in hot butter. Let stand.

2

Wash the strawberries. Select 12 beautiful strawberries, set aside on absorbent paper. Equeuter other strawberries.

Select 12 strawberries, cut in small cubes. In a skillet, sauté these strawberries with salted butter and vanilla sugar. Reserve.

Mix the mascarpone, cornmeal sugar and remaining strawberries. Reserve the costs.

3

In a skillet over low heat, melt the butter soft. Pour in small circles, two spoonfuls of batter. Leave a little and then add a dollop of sautéed strawberries.Cover. Cook 5 minutes. Remove from fire, décercler and reserve. Do this for the twelve flognardes.

4

When the flognardes are cold, decorate them for a dollop of mascarpone strawberry, a whole Strawberry and a leaf of Mint.