FOR THE MILLEFEUILLES:
1.5 lbs ripe strawberries
1 pack Phyllo dough or Brick dough
2 coffee spoons of poppy seeds
2 Tbsp. Butter
2 Greek Yogurt , natural
1.5 Tbsp sugar
FOR THE SOUP:
¾ Lb. strawberries
2 lemongrass stalks
Sugar for additional sweetness, to taste
1 piece of Espelette Piment
For the soup:
Put all strawberries into a blender, heart of lemongrass (thinly sliced), juice of ½ of the lime and a pinch of the Espelette Piment. If needed, a dash of sugar. Blend together, pass into a chinois, and place in glass shot glasses. Reserve in refrigerator.
For the millefeuille:
Mix yogurt with a bit of sugar, remaining lime and strawberries cut into 2 or 4 depending on size of starwberries. Mix together and reserve in refrigerator.
With a cutter, cut a circle into the brick dough about 4-5” round. Take a non-stick pan, place a bit of butter and melt it. Once pan is hot, quickly color the dough on each side until caramelized. When ready, layer each piece of cooked dough with mélange of strawberries above. Alternate this for 3 layers of dough and strawberries.
Serve Millefeuille next to the soup in glasses on a plate.