For those who love strawberries:
Butter bisquits
Beat the egg yolks with the butter and sugar until creamy, gradually add the milk, sift the baking powder with the flour and starch flour and fold into the egg-butter mixture. Knead well and rest for about 1 hour. Roll out about 3 mm thin, cut into the appropriate shape with a fork well prick a few times and bake until golden brown. Cool later.
Chocolate terrine
Warm the cream slightly and let the chocolate and butter melt in it. Mix well with a whisk and keep slightly warm. Spread a baking dish with foil, alternate layers of chocolate mixture and butter bisquit. Rest in refrigerator for one night. Turn out of the mold and cut into tranches.
Peppermint mousse
Cut the peppermint and add the sugar. After 10 minutes, pour the hot water and mash with a hand blender, strain. Add the previously soaked gelatine to the still warm “peppermint tea” form, mix well and leave to cool. When the amount gels (binds) stir well with a whisk and form into the siphon. Put a cartridge, shake well and foam into any container.
Strawberries
Cut the strawberries into cubes. In a shallow frying pan, lightly caramelize the sugar, extinguish with the juice of one lemon, briefly toss the strawberries in it, sprinkle with ground pepper, extinguish with the Grand Manier and flambé, shaking off on the spot.