Timbale Fraisalia (Savarin Timbale with Wild Strawberries and Bavarois Cream)

Ingredients

• Pâte à Savarin
• kirsch
• vanilla-flavoured Bavarois composition
• wild strawberries
• Crème Chantilly with vanilla
• small
• strawberry jelly

Instructions

1. Prepare a timbale of Pâte à Savarin in a Charlotte mould.
2. When it is cooked and cooled, remove the crumb from inside, leaving a thickness of one centimetre in the bottom and on the walls.
3. Syrup it lightly with kirsch and put the timbale back into the mould.
4. Garnish it in alternating layers with vanilla-flavoured Bavarois composition and wild strawberries macerated in kirsch.
5. Let it set in a cool place, or surround the mould with crushed ice.
6. Turn the timbale out onto a plate first, then turn it over onto the serving dish.
7. Dress a pyramid of vanilla Crème Chantilly on top.
8. Dot the cream all over with small, very red strawberries, or garnish it with halves of large strawberries.
9. Surround the timbale with pretty croûtons of strawberry jelly.