Strawberry Throne

Ingredients for 4 servings:

• 1 sheet of dough, filo
• 6 tsp sugar, brown
• 4 strawberries, beautiful with green
• 4 tbsp strawberries, diced
• n. B. sugar
• 100 ml milk
• 1 tbsp cornstarch
• 1 tbsp vanilla sugar, homemade
• ½ vanilla pod(s), the pulp
• 2 tbsp sour cream

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 35 minutes

first component of my dessert from the 2011 menu competition

Add sugar to the diced strawberries as needed and set aside. Cut 12 circles of approximately 8 cm in diameter from the filo pastry. Pre-bake the pastry on baking paper in a preheated oven at 200 degrees Celsius (180 degrees Celsius fan-assisted oven) for about 5 minutes. Remove from the oven, increase the temperature to 230 degrees Celsius, and ideally use the grill. Sprinkle the pre-baked pastry circles with the brown sugar and let them caramelize under the grill. Be careful, this happens very quickly. You have to stay there during this process to prevent the pastry from burning! Take 2-3 tablespoons of the milk and mix it with the cornstarch. Bring the rest to a boil in a saucepan with the vanilla sugar and vanilla seeds, then thicken with the mixed cornstarch. Let it cool, then fold in the sour cream and chill. Assemble the strawberry throne just before serving. A pastry sheet at the bottom, topped with cream, strawberry cubes, a pastry sheet, cream, strawberry cubes, cream, and, to top it all off, a whole strawberry. The pastry sheets can be baked a few days in advance. The cream also keeps for one to two days in the refrigerator.