Chocolate and strawberry crumble

1. Prepare the macerated strawberries: start by cutting the strawberries in quarters. Sprinkle with brown sugar and scrape the vanilla beans from the pod. Grate the ½ lime and add into the strawberries. Chop the pistachios and pour into the bowl with strawberries. Mix and cover with cling film. Place in the fridge.

2. Whip up the cream into chantilly, add the icing sugar,  ½ of the vanilla beans and the orange blossom extract. Incorporate the zest of 2 lemons into the cream. Place the cream in a piping bag fitted with a nozzle.

3. Make the chocolate crumble: in a double boiler melt the white and milk chocolate. Mix well. Crush the Breton cookies and crepes dentelles. Pour over the melted chocolate and mix gently with a spoon to coat the biscuits.

4. Spread the crumble on a baking sheet covered with parchment paper in an even way, avoiding piles of crumbs. Chill in the fridge or the freezer if you are in a hurry, until the chocolate hardens.

5. Prepare the verrines by placing the crumble at the bottom. Then layer with the macerated strawberries and end with the cream. Decorate with the lime zest.

Photo credit : Sucré Salé