* (4 persons) Ingredients:
butter (60 g)
30 grams of flour (I added 1 tablespoon of flour)
100 grams sugar (fine)
Strawberry juice, 5 cl
rose syrup, 6 cl
+For the entire recipe, 30 cl whole liquid cream (juice, coulis, garnish)
1 teaspoon of sugar
1 teaspoon lemon juice
strawberry (600 g)
* Making preparations
To begin, you must first create a shape for the cones. I used a 21-29 card that I wrapped up into a cone shape, taped it, and covered it with aluminum foil so that I could reuse the cones later; all I had to do was change the ‘alu.
Blend a few strawberries in a blender and strain through a fine filter to make a strawberry smoothie.
Preheat the oven to 180 degrees Fahrenheit in order to melt the butter.
Combine the flour and sugar in a mixing bowl, then add the strawberry juice and melted butter.
Place tiny heaps of dough on a silicone or non-stick baking tray, spread using the back of a damp spoon, and bake for a few minutes. Supervision is required, and once all of the tiles are cooked (be cautious not to burn them), remove the dish from the oven and set it aside to cool for a few minutes.
Tape the tile to the cone while it is still hot but not too hot.
It was done in the most difficult way possible.
Whip the very cold cream into the whipped cream, then slowly drizzle in the rose syrup while whisking. Refrigerate until ready to use.
You can do it with a siphon if you have one, but the siphonic whipped cream falls off pretty rapidly.
Combine a few strawberries with a squeeze of lemon juice and sugar to taste. To retain a little acidity that contrasts with the sweetness of the rose whipped cream, I would still recommend not sweetening it too much.
Only the dishes need to be prepared, which should be done last so that the cones preserve their fragility.
Fill the cones with strawberries and whipped cream, which you may do with a siphon or a piping bag. Serve with fresh strawberries and a dollop of coulis on top. I garnished with a few mint leaves.