Strawberries and champagne by Graham Campbell - Print Recipe

1

To make the strawberry jelly, place the strawberry purée and sugar in a pan and heat to 60°C. Add the soaked gelatine to the strawberry mixture and leave to dissolve

300g of strawberry purée
3 gelatine leaves, soaked in cold water
15g of sugar

2

For the champagne jelly, repeat this process only using champagne instead of strawberry purée

300ml of Champagne
10g of sugar
3 gelatine leaves, soaked in cold water

3

Seal the bottom of the metal rings with cling film and place on a tray. Pour 25ml of the strawberry mixture into the rings and refrigerate until the jelly is set

4

Once set, pour 25ml of the champagne mixture on top of the strawberry jelly and refrigerate to set. Continue until you are ready to add the last layer of champagne jelly, then add a slice of strawberry on top of the strawberry jelly, pour over the remaining champagne jelly and set

5

Preheat a fanless oven to 200°C/gas mark 6

6

For the strawberry crisps, place all the ingredients in a pan and bring up to 160°C. Pour the mixture onto greaseproof paper and allow to set

100g of Isomalt sugar
100ml of glucose
4 freeze-dried strawberries

7

Once set, break up the sheet into a food processor and blend into a fine dust

8

Line a baking tray with greaseproof paper. Pass the dust through a sieve and onto the lined baking tray

9

Place in the oven for about 30 seconds until the powder melts into a glassy sheet. Remove from the oven and leave to cool

10

For the sorbet, place all of the ingredients into a pan and bring to the boil. Allow to cool a little before blitzing in a blender

500g of strawberries
50ml of glucose
50g of sugar
100ml of water

11

Pass through a fine chinoise and churn in a ice cream maker. Alternatively, you can freeze and Pacojet

12

For the strawberry purée, place the strawberries, water and sugar in a pan and bring to the boil. Pass through a fine chinoise into a pan and add the agar agar, bring back to the boil

300g of strawberries
20ml of water
20g of sugar
2g of agar agar

13

Once boiling, remove from the heat and allow to cool. Transfer to the fridge to set. Once set, blitz the mixture into a smooth purée. Transfer to a squeezy bottle and store in the fridge until ready to serve

14

For the champagne foam, combine all the ingredients in a pan and heat to 50°C. Remove from the heat and blitz with a stick blender to create the foam

300ml of Champagne
20g of sugar
1 tbsp of lecithin, large
1 vanilla pod, split, seeds scraped

15

Now make the champagne and vanilla cloud. Combine 200ml of champagne, the vanilla pods and sugar in a pan and bring to the boil. Remove from the heat and add the squeezed out gelatine leaves then pass through a fine sieve

200ml of Champagne
2 vanilla pods, split, seeds scraped
60g of sugar
5 gelatine leaves, soaked in cold water

16

Add the rest of the champagne to a mixer with a whisk attachment. Start whisking the champagne, adding the rest of the mix gradually. Continue to Whisk until the mixture cool and expands to resemble a meringue mix. This step is made easier with access to an an electric whisk

300ml of Champagne

17

Line a tray with cling film and pour the cloud mix on top, to around 2.5cm in thickness, and leave to set in the fridge

18

To serve, place 5 dots of the strawberry purée onto each plate. Place the jelly on the plate, just off centre

19

Place a 2.5cm x 10cm rectangle cloud running alongside the purée dots small end near jelly. Add a quenelle of sorbet on other side of the purée dots

20

Break up the crisp sheet and arrange some crisps on top of the sorbet. Top the cloud with slices of strawberry and arrange some more crisps on top. Garnish with small leaves of mint

21

To finish the dish, blitz up the foam and spoon some over the sorbet and cloud area. Serve immediately

Strawberries and champagne

Ingredients

Strawberry jelly

Champagne jelly

Strawberry crisp

Strawberry sorbet

Strawberry purée

Champagne and vanilla foam

Champagne and vanilla cloud

Method