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Strawberry and champagne trifle

Strawberry and champagne trifle


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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

4g Sosa agar agar 

30g Grandes Distilleries Peureux Marc de Champagne

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 

Pidy plain sponge sheet

250g stock syrup (equal quantities sugar and water)

50g Grandes Distilleries Peureux Marc de Champagne

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

25g Sosa Gelcrem Hot

90g Belcolade 30% white chocolate 

35g Sosa strawberry powder 

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 

40g Grandes Distilleries Peureux Marc de Champagne

1.5g Sosa Sucro emul 

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!

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