Ingredients

Champagne syrup:
1ltr champagne
460g sugar
6pcs vanilla pods
Juice of 2 lemons
Jelly:
Remove 200ml of syrup to poach peaches
Champagne mousse:
400ml champagne
Juice of 1 lemon
5pcs bloomed gelatin
160g egg yolk
100g sugar
500ml semi whipped cream
Poached peaches:
4pcs whole freestone peaches
200ml champagne syrup
Strawberry and Pimms Jelly:
2kg hulled strawberries
500ml Pimms and lemonade
100g sugar
4pcs sprigs of lemon thyme
Zest of 1 orange
To set:
500ml strawberry consommé
6 leaves of bloomed gelatine
Mascapone and calvados cream:
2 gelatine leaves
300g double cream
50g caster sugar
1 vanilla pod, split lengthways and seeds scraped
150g mascarpone
15g calvados
Tennis balls:
200g egg white
200g caster sugar
2g colouring yellow yolk (E102, E129)
0.1g colouring green pistachio (E102, E131)
190g icing Sugar
10g cornflour
Garnish:
Crystalized basil
Small basil leaves
Egg white
Sugar

Method

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

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