- Strawberries
- Champagne
- Double cream
- Sugar
- Gelatine
- Whole lemon
- Flour
- Butter
- Raspberries
- Pepper
- Balsamic
- Vanilla pod
Strawberry & Champagne Jelly, Lemon Chantilly, Peppered Strawberries and Shortbread
Strawberry & Champagne Jelly, Lemon Chantilly, Peppered Strawberries and Shortbread
Dessert prepared by Adrian Kirby in the Cheshire Heat of the North West Young Chef Competition 2014
Ingredients
Method
Reduce the champagne and sugar and add gelatine leaves. then into a mould with the strawberries and leave to set in a fridge/blast chill.
Make your short bread mix with butter, sugar and flour then shape and bake for 10-15 minutes.
For the lemon Chantilly whip the double cream and add vanilla seeds, sugar, lemon zest and juice.
Reduce balsamic and add to strawberry’s and a sprinkle of black pepper and leave in a fridge for flavours to fuse.
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