Name: Strawberries & Champagne Recipe
Total time: 210 min
Yield: 4
Cuisine: British

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Sugar

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A celebratory strawberries and champagne recipe from graham campbell includes a jelly, sorbet, crisp and pure. 

How to make Strawberries & Champagne Recipe

Graham Campbell

Crawler

British

<p>A celebratory strawberries and champagne recipe from graham campbell includes a jelly, sorbet, crisp and pure. </p>

Vegetarian

Strawberry puree

Gelatine leaves

Champagne

Isomalt sugar

Glucose

Freeze Dried Strawberries

Strawberries

Water

Agar agar

Lecithin

Vanilla pod

Vanilla pods

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

step 1

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

step 2

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.

step 3

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.

step 4

Preheat a fanless oven to 200c/gas mark 6.

step 5

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

step 6

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

step 7

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

step 8

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

step 9

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.

step 10

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

step 11

For the strawberry pure, 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.

step 12

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

step 13

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

step 14

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.

step 15

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.

step 16

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.

step 17

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

step 18

Place a 2. 5cm x 10cm rectangle cloud running alongside the pure dots small end near jelly. Add a quenelle of sorbet on other side of the pure dots.

step 19

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.

step 20

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

Strawberries & Champagne Recipe

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Ingredients for Strawberries & Champagne Recipe

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