CHAMP A LA STRAWBERRY
Ingredients for 10 people:
Champagne Rosé Vrai mousse :
90g Rosé Champagne Vrai
50g egg yolk
45g sugar
110g white chocolate
150g whipped cream
3g gelatine
Champagne Rosé Vrai Emulsion :
150g Champagne Rosé Vrai
150g liquid cream
40g sugar
Champagne Rosé Vrai custard :
250g milk
250g pink champagne
100g egg yolk
50g sugar
Strawberry Topping
Macaroon :
135g almond powder
135g icing sugar
55g egg white
145g sugar
30g water
55g egg white
Champagne Rosé Vrai strawberry sorbet :
200g Champagne Rosé Vrai
50g sugar
200g fresh strawberries
Champagne Rosé Vrai strawberry jelly :
150g strawberry coulis
200g fresh strawberries in small cubes
100g Champagne Rosé Vrai
50g sugar
8g gelatine
4g agaragar
Strawberry sponge cake
250g egg white
150g almond powder
175g sugar
50g flour
250g strawberry puree
The recipe step by step :
– For the champagne mousse, whisk the eggs with the champagne and sugar, on the heat, to make a sabayon. Do not boil. Add the gelatine which has been softened in cold water. Stir in the melted white chocolate. Fold in the whipped cream. Set aside in the fridge.
– For the champagne emulsion, mix all the ingredients and place in a siphon. Set aside in the fridge.
– For the custard, boil the milk and champagne and pour over the egg yolk/sugar mixture. Mix well and then cook until smooth. Set aside to cool.
– For the macaroons, sift the icing sugar and almond powder, while you whisk the egg whites with the sugar. Gently mix the two together. Place in the oven and bake for 12 minutes at 150°. Set aside in an airtight tin.
– For the champagne sorbet, boil the sugar, the champagne and the strawberries. Blend. Place in a pacojet bowl or an ice cream maker. Set aside in the freezer.
– For the strawberry jelly and pink champagne, boil the strawberry coulis with the agaragar, then add the other ingredients. Pour onto a small tray and leave to set in the fridge. Cover with cling film and set aside
– For the sponge cake, mix all the ingredients in a mixer. Strain through a cheesecloth, then pour into a siphon. Gas twice. Then siphon into a plastic beaker until it is ¾ full. Cook for 1min in the microwave. Remove from the beaker and set aside at room temperature.
