Strawberries in syrup
- Make a simple syrup with the water, sugar and candied verbena leaves. Let cool.
- Slice strawberries in quarters and place in a nonreactive bowl. (If using frozen strawberries, let them thaw slightly before slicing.) Cover with cooled syrup.
- Cover the bowl tightly and let the fruit macerate 24 hours in the refrigerator or a minimum of 2 hours in a sous vide bag.
- Hermetically sealed, strawberries in syrup will last several days or even a few weeks if stored in a cool, dry place.
Puff pastry
- Preheat oven to 180°C. Place the puff pastry on a baking sheet and sprinkle with icing sugar. Place another baking sheet on top and bake for 20 minutes. Let cool.
Matcha cream
- Melt white chocolate using a microwave or water bath.
- Add matcha powder and mix well.
- Combine cream with the chocolate-matcha mixture and whip it well.
- Spoon the mixture into a pastry bag and set aside.
To serve
- Pipe matcha cream into four shallow bowls. Reserve some cream.
- Set aside four spoonfuls of the macerated strawberries. Distribute the rest equally on top of the cream.
- Break the puff pastry into pieces and scatter them on top of the strawberries.
- Dot each bowl with more matcha cream and 1 spoonful of strawberries.
- Crush half of the meringue cookies over each bowl.
- Finally, place a candied verbena leaf on top.
Serve and enjoy!