- Andy Potts
In a heavy-based saucepan, combine the milk, cream, cinnamon, star anise and the alcohol. Bring to the boil, then simmer for 20 minutes to infuse.
Remove from the heat and quickly stir in the chocolate. Continue stirring until smooth. (The cinnamon and star anise can remain in the soup to continue to infuse, but remove them before serving.)
Preheat the oven to 180°C. Line a baking tray with baking paper.
Mix together the icing sugar, ground almonds and cocoa powder, and set aside.
Beat the egg whites until they form stiff peaks, then slowly fold in the sugar until combined.
In parts, gradually combine the wet and dry ingredients. Pour the mixture into a piping bag, then pipe 2.5cm rounds onto the baking tray.
Bake for 10–12 minutes.
Gently heat the soup and pour into wide soup bowls, covering the base of the dish. Float the macaron croûtons on top, and garnish with a little grated Sante Bar. Serve the strawberries on the side for dipping or in between the croûtons.