Strawberry Bavarois, Organic Raspberry Lemon Jam

Prepare a sponge cake beforehand or buy it ready-made.

Cut the 50 g of strawberries into large pieces and cook them in a pan to make a strawberry compote. Mix the cream, icing sugar, mascarpone and fromage blanc and whisk together. Set aside in a cool place.

Prepare the lemon syrup by heating water, lemon juice and sugar. Leave to cool. Cut the 50 g of strawberries for decoration.

When you are ready to serve, cut a circle of sponge cake with a cookie cutter, then cut a rectangle of sponge cake to fit around the cookie cutter. Soak the sponge cakes in lemon syrup and place them in the cookie cutter.

Poach the cream inside the sponge cake, with the strawberry compote and then the Raspberry jam with lemon from Menton aix&terra. Finish with the red berries for decoration. Grate a little lemon peel. Serve with a scoop of ice cream.