Strawberry Champagne Mousse
Strawberries, champagne and mousse, just a few of our favourite things!
You’ll Need
For the strawberry compote:
2tsp powdered gelatine
80ml Champagne, plus 2tbsp extra
3tbsp caster sugar
300g strawberries, hulled and diced
For the Champagne mousse:
3tsp powdered gelatine
80ml Champagne, plus 2tbsp extra
1 egg yolk, at room temperature
60g caster sugar
2 small egg whites, at room temperature
120ml double cream
To serve:
1tbsp freeze-dried strawberries, chopped
Method
1. For the compote: In a small bowl combine the gelatine with 2tbsp Champagne. Combine sugar with 80ml Champagne in a saucepan. Cook over medium heat until the sugar dissolves. Add strawberries, cover the pan with a lid, and cook over a low heat for 6-8min.
2. Strain the liquid into a small bowl and add the gelatine mixture. Whisk briefly to dissolve, then pour back into the saucepan with the strawberries. Cook over a low heat for 2min. Divide strawberries and liquid between eight tall shot glasses. Cover and chill.
3. For the Champagne mousse: In a small bowl, combine gelatine and 2tbsp Champagne. In a heatproof bowl, combine 80ml Champagne with the egg yolk and sugar, whisking gently.
4. Over a half-filled pan of simmering water, whisk for 6-8min until thickened and the sugar dissolves. Remove from the heat and whisk in the gelatine mixture. Beat egg whites in a clean bowl until stiff. Gently fold egg whites into the Champagne mixture and set aside.
5. Whip the cream in another bowl until stiffly peaked. Fold into the egg white mixture. Spoon on top of the compote in the shot glasses. Cover and chill for 3hr. To serve: Top with freeze-dried strawberries.
Prep and cook time
50min
3hr chilling
Serves 8
Recipe, food styling & photography via Stockfood
