ELABORATION:

Biscuit:

- Emulsify the eggs with the sugar.

- Mix the flour without beating.

- Squirt in plate on paper.

- Bake at 200 - 220ºC

Syrup:

- Boil all the elements together. Cool and reserve.

Strawberry jelly:

- Cook the strawberries with the water and sugar. Let it warm and add the hydrated gelatin. Blend, pass and reserve without cooling.

Cream:

- Mix the cream with the sugar and whip completely. Put in the sleeve and reserve in the fridge.

Strawberries:

- Choose the most suitable size and best looking strawberries and paint them with cold gel.

MOUNTING

- Soak the biscuit with the syrup, paint with the strawberry jelly.

- Fill with whipped cream and pieces of strawberry, reserving a part to decorate.

- Roll up the arm. Freeze.

- Coat with the strawberry jelly.

PLATED

- Serve on a plate decorated with chocolate sauce and raspberry coulis buttons, jellied strawberry chunks, macaroon and yogurt ice cream on a crumble.