Strawberry broth topped with crème brûlée

Ingredients
6 dl whole milk, 5 egg yoks, 200 g sugar,
1 vanilla pod, 1 dl water, 100 g sugar,
5 basil leaves, 1 lime, 1 bag of rosehip tea, 100 g strawberries,
2 gelatine leaves, 3 leaves of fresh mint

For the crème brûlée:

Soak the gelatine in lukewarm water. Heat the milk until it just about reaches boiling point with the split vanilla pod in it. Add the soaked gelatine and dissolve using a whisk. Beat the egg yolks and the sugar into foamy  substanve and then sit 'à la nappe' with the milk (i.e. slichtly thickened). Careful: this mixture may not be heated over 65°C. Let it cool off.

For the broth :

Cook the water with 100 g of sugar at low heat. Add the basil leaves, the lime and the tea bag after 5 minutes and let it boil down until obtaining a syrup. Let it cool down and sieve.

Put the crème brûlée in a piping bag. Cut the strawberries in brunoise ( little dice) and put a 2 cm layer of strawberries in a glass. Submerge the strawberries in the broth and then spray the crème brûlée on top of it. Garnish with a mint leaf.

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