Whip together the cream, Pannamousse and Pâte à bombe. Finally, add the pureed strawberries with the Delipaste or Mixybar.
Dessert composition
Pour the parfait into a dessert cup and chill in a blast chiller. Store at -18°C. Remove the dessert from the freezer 10 minutes prior to serving. Decorate with Strawberry frosting and meringue.