Jump to content

A Sophisticated Desert


Recommended Posts

  • 1 month later...
What would you class as an elegant/sophisticated/classy desert?


Sophisticated and gorgeously tasty

Champagne and Strawberry Jelly with anglaise foam and custard crumble


For the strawberry jus

400g strawberries, sliced

40g castor sugar

For the Champagne strawberry jelly

6g silver leaf gelatine, soaked in water

200g strawberry jus

100ml Champagne


For the Anglaise foam

125ml double cream

125ml milk

? vanilla pod split and scraped

45g caster sugar

90g egg yolks

1 tsp gelatine, softened in water


For the crumble mix

100g ground almonds

100g sugar

100g unsalted butter

150g plain flour


mix the sliced strawberries with the sugar and place in a bain-marie or the top half of a double boiler. Cook on a low heat for 1-2 hours. Pour the strawberry mixture into a muslin bag or coffee filter paper and suspend over a bowl. Refrigerate overnight so that the jus collects in the bowl. Discard the strawberry solids.


For the jelly, heat the strawberry jus. Squeeze the gelatine and add it to the strawberry jus. Stir to dissolve. When the gelatine has dissolved, transfer the mixture to a bowl, leave to cool then refrigerate until partially set Then whisk in the Champagne.


For the Anglaise foam, pour the cream and milk into a saucepan and add the vanilla pod. Bring to the boil. Whisk the sugar and egg yolks together. Whisk the cream into the egg yolk and sugar mixture. Return the mixture to the saucepan and cook on a low heat, stirring constantly, until it thickens. Once the mixture reaches a consistency that is thick enough to coat the back of the spoon, remove it from the heat and whisk in the gelatine. Strain the mixture through a sieve into a separate container and chill in the refrigerator. Once the mixture has cooled, place it in a whipped cream dispenser.


To make the crumble, combine the ingredients in a bowl. Crumb the mixture with the fingertips and bake at 160?C until golden-brown. Reserve until required.


To assemble the dish, divide the Champagne strawberry jelly between four glasses. Fill the glasses half-full and refrigerate until set Once set, top up each of the glasses with the Anglaise foam until the glass is filled to the rim. Sprinkle the crumble on top of each glass and serve.

Link to comment
Share on other sites

  • Create New...