Tartlet of strawberries in pepper jelly

Allow to soak for about 5 minutes in cold water. Dry strawberries, pat dry with kitchen paper and halve. Place strawberries in molds. Bring to the boil 3 1/2 dl of water with 150 g of sugar and roast sugar. Sprinkle with a generous amount of pepper (about 1 teaspoon) from the top. Dilute gelatin well and stir into hot sugar mixture while stirring. Spread mixture over strawberries into molds and leave to cool. Allow to set in refrigerator in approx. 2 hours. Meanwhile, scrape the top of the marrow from the vanilla pod. Add milk and vanilla pod and bring to the boil. In bowl egg yolks with residual sugar until they turn white. Whisk milk by stirring egg yolks and pour them back into pan. Apply mixture to the boil and stir well while stirring (do not boil) and allow to bind. Remove vanilla pod and let sauce cool down, stirring occasionally. Cool in refrigerator.

Roll up a triangular piece of baking paper into a pointed (spray) bag. Cut small tip from bottom. Keep the molds in warm water for a few seconds. Place plates on molds, turn them together and let cakes slide out of molds. Break the chocolate into pieces and put them in a bowl. Roast with boiling water and melt chocolate (au bain-marie). Melt the chocolate in a piping bag and fold the top well. Draw with chocolate square round cakes. Add vanilla sauce in square.