Strawberry Magnolia with ETi Benim’O

Melt the butter, sift and add the corn flour and wheat flour to the same pan, sauté lightly, and bring to a roux consistency.

Add half of the milk, the cream, sugar, and vanillin, and continue to mix with a whisk.

After it thickens slightly, set it aside, add the remaining milk, and let the mixture cool.

Quarter the ETi Benim'O.

Place half of the pieces at the bottom of the dessert bowls.

Pour the cooled magnolia mixture into the bowls, add the chopped strawberries.

Finish by garnishing with coconut flakes and the remaining ETi Benim'O pieces.

Enjoy!