Strawberries in Champagne with crème Chantilly

AT A GLANCE

  • Serves 4 people

We've served this simple dessert with a crumble of freeze-dried raspberries, available from select delicatessens, for a burst of flavour. Toasted almond flakes or pistachios would also be a nice addition.

  • 500 gm strawberries (about 2 punnets), hulled and thinly sliced
  • 100 ml Champagne or sparkling wine
  • Juice of ½ orange
  • 1-2 tbsp pure icing sugar, or to taste, sieved
  • To serve: freeze-dried raspberries and shop-bought sablés or wafer biscuits
  •  
  • Crème Chantilly
  • 250 ml thickened cream
  • 30 gm pure icing sugar, sieved
  • Scraped seeds of 1 vanilla bean or 1 tsp vanilla bean paste
01   Combine strawberries, wine, orange juice and icing sugar in a bowl and mix well, then refrigerate to macerate (15 minutes).
02   For crème Chantilly, whisk ingredients in a bowl until soft peaks form, then refrigerate until required.
03   To serve, divide strawberry mixture among chilled glasses, spoon crème Chantilly on top, scatter with freeze-dried raspberries and serve with sablés or wafer biscuits.

Topics:

FAST, STRAWBERRIES, FRENCH, VANILLA, SPRING, DESSERT, CHAMPAGNE

Recipe:

EMMA KNOWLES

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN , EMMA KNOWLES

FEATURED IN

Oct 2014

Oct 2014

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