Honey Cream with Marinated Strawberries and Orange Sauce

Lemon cream: honey, white wine, yolk, juice of one lemon whip over hot water bath until creamy. Soak gelatin in cold water, squeeze well and add to the warm whipped amount form. Stir well, beat until cold. When the quantity is lightly raised, add the whipped cream, fold in carefully. Pour the mixture directly into dome molds, smooth out and refrigerate for about 3 hours.

Orange sauce: boil honey, orange juice, add orange zest. Boil gently. Slightly thicken with cornstarch (mixed in cold water), cool a little.

Clean strawberries, cut in half, arrange on a plate in rosette shape. Turn out honey cream from the mold and place on top. Pour orange sauce over strawberries and garnish with fresh mint.

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