Cream parfait with three flavours

In a bowl stir gently 45 cl whipped cream and icing sugar, then spread the mixture equally into three bowls.

The first part was melt chocolate in a double boiler, then put the mixture in a rectangular baking dish 1 litre capacity, internally coated with a sheet of aluminum foil and roll it out into a layer of uniform thickness.

You freeze in the freezer for 10 minutes.

Meanwhile mix the second part of the cream into the stick of vanilla, scraped with a knife, then spread the mixture over the chocolate and let it freeze in the freezer for 25 minutes (vanilla cream is softer than chocolate and takes longer to solidify).

Incorporated the last part of the whipped Strawberry puree (you have prepared with fresh and ripe fruits) and granulated sugar.

Spread this mixture into the baking pan, over the layer of vanilla cream, then pass the dessert in the freezer for 3-4 hours.

When serving, divide the ice into eight servings, place these in as many individual dishes and garnish each with rosettes of whipped cream and a slice of strawberry.