1. Ingredients
1. 1 cup raspberry sauce
2. 10 ½ oz. (about 1 1/3 cups) whipped cream
3. 10 ½ oz. creme patissiere (vanilla-flavored custard filling for pastries and cakes)
4. 5 ¼ oz. wild strawberries
5. For the jelly:
6. 3/4 cup water
7. 1 vanilla pod

2. 8. 1/3 cup thyme honey
9. 1 gelatine leaf
Preparation Instructions
Place 8 ½ teaspoons of raspberry sauce in each bowl and place it in the freezer for 20 minutes.
Mix the whipped cream and the creme patissiere using a hand blender, in order to obtain a
light cream. Once the red fruit sauce is ready, cover it with 7 tablespoons of this light cream.
Place the wild strawberries in circles on top of the light cream and refrigerate.
Boil the water and vanilla pods. Remove from the stovetop and stir in thyme honey. Soak the
gelatin in cold water and add it to the honey mixture. Mix with a beater and refrigerate.
Pour the honey jelly over the fruits, about 3 soupspoons per person. Freeze for 10 minutes then
serve.