Consomme: Cut 1 cup of strawberries and 2 mint leaves. Mix them with the lemon juice and sugar in a bowl. Cover with plastic wrap and put over double boiler for 2 hours. Then strain the consomme and refrigerate.
STEP 2
Carpaccio: Crush the rest of the strawberries between plastic wrap. Lay flat in a plate and freeze.
STEP 3
Thaw the danish at room temperature for 30 minutes while pre-heating the oven to 350˚F.
STEP 4
Cut the danish in two and cook for 18-22min.
STEP 5
Place the danish on the carpaccio, pour the consomme around it and decorate with fresh strawberries and mint leaves.
