In a bowl, add 200 ml. of fat cream, add powdered sugar to taste, add vanilla sugar (1 tsp), add 1 pack. cream thickener.
Beat the cream into a dense cream structure. Gelatin (1 teaspoon) soak in 50 ml. boiled water and immediately put in a water bath to completely dissolve the gelatin crystals. Do not boil the mixture!
Combine the cream and gelatin solution. The mixture is stirred.
Grate the white and milk chocolate.
Add a small amount of cream to the bottom of the cremans, sprinkle with a layer of milk and white chocolate, grated on a grater. Next, lay out the wild strawberry berries and again lay out a layer of butter cream.
Put the dessert in the refrigerator to cool and stabilize the dessert.
As a decoration, when serving the dessert, you can prepare chocolate leaves, to do this, melt the chocolate in a water bath, cover the leaves with melted chocolate and put them in the freezer to solidify for a few minutes, then remove the chocolate base from the leaves.