Champagne syrup:
Bring all ingredients up to a simmer strain out the pods.
Jelly:
Warm the remainder and add 8 leaves of bloomed bronze gelatin.
Champagne mousse:
Dissolve gelatine in champagne and lemon and allow to cool. Whip egg yolks and sugar to ribbon and fold in semi whipped cream. Fold in champagne and set.
Poached peaches:
Cut the peaches in half and remove the stone. Poach the peaches until just tender and chill and portion.
Strawberry and Pimms Jelly:
Place all ingredients into a vac pac bag and vac fully. Cook at 90°C for 1 hour. Strain and season with lemon juice. Chill.
To set:
Pour onto trays to set.
Mascapone and calvados cream:
Dissolve the gelatine in the cream, sugar and vanilla. Mix in the mascarpone and calvados and chill for 1 hour. Whip.
Tennis balls:
Whip the egg white and add the caster sugar in three streams. Add the colouring and whip until smooth. Sift the icing sugar and cornflour together and fold into the meringue. Mould and dehydrate for 24 hours. Sand down.
To fill the balls:
Cut some strawberries into small dice and mix with some chopped jelly and chopped raspberries. Fill the ball halves with calvados cream and the strawberry mix and seal together.
Garnish:
Dip the basil in the egg whites then the sugar and dehydrate.
Green 100’s and 1000’s