Puff Pastry Triangles with Strawberries, Strawberry Coulis and White Chocolate Cream

You can do this part the day before:
Clean and cut the strawberries into quarters.

Reserve 100 grams of the strawberries, and put the rest in a pan with the caster sugar over a low heat. Cover and simmer for 10 minutes. Remove from heat and push the mixture through a sieve. Then return the puree to the pan and heat until a sauce forms. It will thicken more on cooling.

The following day:
Cut the puff pastry lengthwise, into strips about 7 cms wide, and then cut the strips into triangles with a knife.

Place the pastry triangles on a cookie sheet and bake following the instructions on the puff pastry package.

Meanwhile, pour the cream into a saucepan over medium heat and heat until hot but not boiling. Take off the heat and stir in the white chocolate. Remove and transfer the melted chocolate cream to a bowl to cool in the fridge for 25 minutes until firmed up a bit.

To assemble, split all of the triangles in half horizontally. Layer the base first with a spoonful of the white chocolate cream and some fresh sliced strawberries, pour a bit of the strawberry coulis over it. Place another triangle on top, repeat the chocolate, strawberries and coulis. Then top with a golden triangle top.

Drizzle around some strawberry sauce and dust tops with icing sugar.

Good isn’t it? And very light