Macerating time: 2 hours
Double boiler: 1 hour
Freezing time: 2 hours

A recipe that originated in Fribourg, this is a dish inspired by a dessert from my childhood, namely meringues with berries and cream.

Strawberry juice

1. Wash, hull and quarter the strawberries. Place them in a bowl with the sugar and let macerate for 2 hours at room temperature.
2. Place the bowl over a pan of water set over low heat for 1 hour so that the strawberries exude all their juice. Drain and strain without pressing through a fine sieve. Reduce by one-third over low heat and set aside.

Strawberry sorbet

1. Wash, hull and quarter the strawberries.
2. Place them in a bowl with the sugar and macerate for 2 hours at room temperature.
3. Blend everything until smooth, add the lemon juice and strain. Place in an ice cream machine until frozen; set aside.

Strawberry-mint jelly

1. Soak the gelatin sheet in cold water. Drain and dissolve in the warm strawberry juice.
2. Wash, hull and finely dice the strawberries.
3. Divide the strawberries and mint among four 6 cm circles and drizzle the jelly over top. Let set in the refrigerator.

Assembly

1. Cut the meringues into small dice and divide among 4 bowls. Top with a disc of strawberry jelly and spread some cream over top.
2. Cover with a rosace of thinly sliced strawberries. Brush on the reduced strawberry juice and garnish with a scoop of the strawberry sorbet.