Melt the lid in the microwave and brush the entire inside of the lid of a plastic cake container.
Put it in the refrigerator until it dries and brush it with a new coat (reserve a little to cover it). Store it in the refrigerator until dry.
Melt the white chocolate in the microwave and add the condensed milk, cream and emulsifier, mixing well. Apart. In the mixer, beat the chantilia cream until
it is stiff and, without beating, add the nest milk and the white chocolate mixture.
On the lid lined with the fractional topping, weave together layers of cream and strawberries until the ingredients are finished. Cover with the rest of the split topping and refrigerate for 2 hours. Being careful not to break, twist the lid of the serving plate, releasing the air until it completely disintegrates. Serve in a way that suits your taste.
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