--Day Before --

Ingredients:

• 280gr milk

• 130gr heavy creme

• 1 vanilla bean (or 1tsp vanilla bean extract)

• 60gr egg yolks (~3 eggs)

• 50gr sugar

• 30gr of butter (cold)

• 30gr cornstarch (or mix of cornstarch & gluten-free flour)

• 5gr of gelatin (rehydrated with 5x the weight in water, left in fridge for 10+ min)

Instructions:

1. Bring milk, 30gr of cream, and vanilla bean (cut open) to a low boil in a saucer, cover, and let rest for 20 min.

2. Mix egg yoks and sugar until color become white, mix 1/10 of the milk/cream to raise temperature, then pour all in the saucer.

3. Bring to a boil without stopping whipping and maintain boil for about 2 min to ensure a thick mixture.

4. Remove from heat, let cool a bit and add butter, reconstituted gelatin. Mix well, and then smooth using a hand blender until totally smooth. Let rest in fridge for ideally 24h with Saran Wrap in contact with the cream.

5. Before piping, remove from fridge, whip until whipped cream consistency (~5 min), fold in the remaining 100gr of heavy cream (whipped). It is then ready for use.

Ingredients:

• 225gr egg white (about 6 eggs)

• 90gr sugar

• 180gr powder sugar

• 210gr of almond flour (can substitute 60gr of alond with coconuts flour if desired)

• 40gr gluten-free flour

Instructions:

1. Set oven temperature to 180c / 360f.

2. Whip egg white (and a dash of salt) to soft peaks, add the 90gr of sugar in 3-4 times until stiff peaks, ideally taking about 10 min.

3. Sift powder sugar, gluten-free flour, and mix with almond flour.

4. Carefully fold the flour/sugar over the eggs, adding the flour/sugar in 3 times. Result should be homogenous.

5. Place mix in a piping bag.

6. Grease the bottom of a round cake pan (suggestion: only grease the bottom) with butter.

7. Pipe a thin layer over the entire bottom, and then pipe medium size dollops along the wall of the round cake. See YouTube video for illustration. The goal is to have the sides higher than the middle, forming a natural wall for the creme and berries that will be inside.

8. Sift a small amount of powder sugar on top.

9. Cook for about 25 min, check, and when done turn off the heat and let cool in oven with adjar door.

10. Unmold and keep in fridge.

Additional ingredients:

• 500gr / 1 lbs approx. of fresh strawberries, washed

Instructions:

1. Pipe creme starting with dollup of creme on the outside. Then pipe a thin layer in the middle, possibly creating a small dome to have a bit of elevation again in the center.

2. Reserve the pretties strawberry for the center, cut the remaining one in wedges (I like 6 wedges per berry)

3. Stick wedges cut side down in the creme, starting from outside, in concentric circles, using the dollups of the creme as natural place to set them. Proceed until all but a small hole remains in the middle, and place the reserved whole strawberry.

4. Before serving, you may sift a little bit of powder sugar for a final touch.

To visualize the process, again check the YouTube video.