Difficulty:[usr 2]
Cook the syrup in a large soufflé, to do this put the maple syrup in a saucepan over medium heat, when it starts to foam, plunge a slotted spoon into the syrup , then remove it. Blow through. When the bubbles fly away, continue cooking, blow a little more:the bubbles form snowflakes. The syrup is then cooked in a large soufflé.
Dip the strawberries in this syrup for 6 minutes, then place on a rack, repeat the operation with the other fruits.
Fill shortbread tartlets with each fruit.
Reduce the syrup further and when it is thick enough, coat the fruit.
Let cool.
Garnish with fresh mint leaves.
Note:In the absence of maple syrup which is relatively expensive, you can use a sugar syrup at so much for so much, equal sugar/water which will give you a syrup at 29 ° Baumé.
