A timeless trifle including strawberry and champagne for those who like a little tipple.
Strawberry, champagne and lemonade jelly
Ingredients |
Method |
|
300g diced fresh strawberries 370g lemonade |
Place diced strawberries in the bottom of the glass. Bring lemonade, champagne and agar agar up to the boil. Slowly and gently pour jelly mixture over the strawberries. Place in the fridge to set. |
Champagne soaked sponge
Ingredients |
Method |
|
250g stock syrup (equal quantities sugar and water) |
Mix champagne into stock syrup. Using a pastry brush, brush the solution on to the sponge sheets and allow to absorb the mixture. Cut into desired size for the glasses using a pastry cutter. |
Strawberry and white chocolate pastry cream
Ingredients |
Method |
|
270g whole milk 80g double cream 54g egg yolk 25g sugar |
In a pan mix together the milk, cream, egg yolk, sugar and Gelcrem hot. Bring mixture up to the boil. Pour mixture over chocolate and strawberry powder and allow to sit for 2 minutes. Blend all ingredients together to ensure all is combined and a smooth lump free mixture. Place cling film on the surface of the pastry cream and cool. Once cooled beat back to a pipeable consistency and place in piping bag with a star nozzle until ready for use (tip - you can freeze any left over pastry cream). |
Champagne foam
Ingredients |
Method |
|
260g stock syrup |
Mix all ingredients together. Use a foam kit to make foam. Serve when ready. |
Garnishes
Ingredients |
|
|
Sosa wet-proof strawberry crispies Fresh strawberries |
Assembly
Method |
|
|
Start by pouring and setting the strawberry and champagne jelly in the bottom of the glass. Next place your soaked sponge on top of your set jelly. Pipe the strawberry pastry cream on top of sponge. Sprinkle with a generous amount of strawberry crispies for added crunch. Finish with champagne foam. Serve and enjoy! |
