5 egg yolks
145 g. of caster sugar
500 g. of liquid cream
100 g. of icing sugar
200 g. of strawberry coulis
400 g. of Sologne strawberries
Some mint leaves

• Emulsify 5 egg yolks, 20 g of sugar.
• Add the yolks to 125 g. of sugar cooked at 121°.
• Cool down using a whisk.
• Add 500 g. of whipped cream with 100 g. of icing sugar and strawberry coulis.
• Put it all in one or several moulds.
• Leave to set in a cold place.
• Wash the strawberries quickly. Remove the stalks and cut in two.
• Garnish the plate with them.