1 Prepare the biscuit.
Place the ring on parchment paper on the serving dish.
Crush the palets into fine crumbs and mix them with 2.8 oz (80 gr) of melted butter.
Keep chilled.
2 Meanwhile, wash and hull the strawberries. Cut 8.75 oz (250 gr) into brunoise and keep the rest for decoration, cutting them into slices.
3 Soak the gelatin sheets in cold water.
4 Whip 8.75 oz (250 gr) of very cold cream with 2 large tablespoons of powdered sugar.
5 Take 2 tablespoons of strawberries cut into brunoise, crush them and heat them, add the gelatin and mix well until completely dissolved.
6 Add everything to the remaining strawberries, mix well and add the whipped cream.
7 Take the biscuit and pour the preparation into the ring and smooth well. Keep some to fill the macarons +-6 small teaspoons.
8 Chill and let set +-2h. Fill the macarons if they are homemade.
9 After the resting time, place them on the entremet and whip the remaining cream with powdered sugar and the 2 drops of coloring.
10 With a piping bag, decorate between the macarons and in the middle, arrange the strawberry slices in a rosette pattern
Chill for 15'
Cut when serving.
This is a dessert that was inspired by that of the pastry chef at Cyril Lignac.
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