Ingredients :

• The strawberries — For the coulis, there’s no need to pick the prettiest ones. Overripe strawberries, slightly soft, often give more flavor and release their juice better. Out of season, frozen ones work perfectly — they even cook faster. For the decoration, however, choose the firmest ones.
• The heavy cream — It must be full-fat — minimum 30% fat — and cold. Really cold. Cream that has been out of the fridge for an hour won’t whip: it will stay soft and won’t hold in the glass. Leave it in the fridge until the last second.
• The vanilla extract — Three drops in the whipped cream are subtle but a game-changer. Use pure extract, not synthetic vanillin aroma — the difference in scent is glaring. The Bourbon range does the job very well without breaking the bank.
• The toasted flaked almonds — The element people always forget. They bring a crunch that contrasts with the cold and the softness of the whipped cream. Toast them for two minutes in a dry pan over medium heat — they brown very quickly, so don’t look away.