Charlotte aux fraises

Begin by preparing the strawberry puree: Wash and hull 500g of Fresh strawberries. Puree them using a food processor or blender until smooth. Pass the puree through a fine-mesh sieve to remove seeds, then set aside.

Prepare the crème anglaise base for the mousse: In a medium saucepan, combine the Whole milk and the scraped seeds from the Vanilla bean (add the pod too). Bring to a gentle simmer over medium heat.

In a separate bowl, whisk the Egg yolks with 100g of Granulated sugar until pale and creamy.