Recipe for Strawberry Verrines with Breton Cookies

Crumble the cookies and set aside. Prepare the piping bag.

Preparation of the strawberry coulis: Place the gelatin leaves in a bowl with cold water. Rinse the strawberries quickly, dry them, and slice 3 strawberries thinly. Place the remaining strawberries in a saucepan with 100 ml of water and reduce until the strawberries are compote-like, sweeten, blend, and return to the heat adding the gelatin. Stir until completely incorporated and set aside. Add the mascarpone to the egg yolks and mix well.

Preparation of the vanilla mascarpone cream: Separate the egg whites from the yolks into two distinct bowls. (The whites in a mixing bowl). Whip the egg whites with a pinch of salt and add 1/3 of the sugar when they start to thicken, continuing to whip until stiff peaks form. Mix the egg yolks with the sugar until frothy and add the liquid vanilla extract. Gently fold in the egg whites, mix softly, and transfer to a piping bag.

To finish, assemble in the glasses: Take a pinch of shortbread cookies. Add strawberry coulis. Add mascarpone cream. Repeat until exhausted and don't forget to add the finishing touch decoration (such as strawberries and any leftover cookies).