Ingredients
For the strawberry discs
For the strawberry compote
For the creme diplomat
Directions
- 1
Mix together everything and bring to a boil.
- 2
Cook until the strawberries are soft and the mixture thickens.
- 3
Refrigerate until needed.
- 4
Heat strawberry puree with prosecco on low heat.
- 5
When the mixture reaches about 40°C, slowly drizzle in your pectin and sugar mix and stir together continuously until all the sugar’s dissolved.
- 6
Boil and cook the mixture for 20 seconds.
- 7
Pour evenly into 4.5cm tourbillon molds or on a silicone lined baking sheet. Freeze until solid. (Cut out 4.5cm discs if freezing on silicone mat)
- 8
Whisk together egg yolks, half of the sugar, and cornstarch until smooth.
- 9
Combine milk with half of the sugar and scraped vanilla seeds including the bean.
- 10
Heat milk and whisk intermittently and bring to a boil.
- 11
Slowly pour the boiling milk into the egg yolks mixture while whisking constantly.
- 12
Bring everything back to a boil on low heat and whisk constantly until boiling. Cook for an additional 2-3 minutes.
- 13
Whisk in butter.
- 14
Transfer to a silicone lined tray and wrap with plastic wrap. Let it cool to room temp before refrigerating.
- 15
Mix cream and icing sugar together and leave in the freezer until needed.
