Spread brioche slices with pureed strawberries.
In a baking bowl, mix strawberries with sugar, juice of one lemon and mint and infuse in about thirty minutes with the lid closed.
Mix well all ingredients to the cream in a baking bowl.
Fill brioche slices alternately with strawberries and cream in a glass bowl of about 2 l capacity. Finish with the cream. Cover and refrigerate for at least three hours.
Before serving, decorate with toasted brioche hearts, fresh strawberries and mint.
Tip: Instead of strawberries, blackberries, blueberries, raspberries and Williams pears are equally suitable.
Tip: Use creamy natural yogurt for an even finer result!
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