Form 8 individual 4cm circles with 70mm wide acetate pastry ribbon.
Mix the crushed Biscuits Roses and melted butter and line the bottom of the circles. Keep in a cool place.
To make the mascarpone cream:
Mix the mascarpone, single cream, and vanilla and leave to rest for at least one hour.
Boil the water, sugar and glucose at 120 °C, and pour onto the egg yolks.
Beat until the mixture has completely cooled and incorporate the softened, melted gelatin.
Whisk the mascarpone and mix the two preparations together.
Arrange slices of strawberry around the edges of the circles, fill the circles with mascarpone cream, and smooth the surface.
Sprinkle with crushed Biscuits Roses and serve with a few pieces of strawberry, raspberries, and mint leaves.
May be served with a red fruit coulis.
Preparation time: 20 minutes
Resting time: 1 hour in a cool place before serving. May be prepared the day before