Strawberry & Champagne Jelly, Lemon Chantilly, Peppered Strawberries and Shortbread

Essential Cuisine

Essential Cuisine

Standard Supplier 20th October 2014
Essential Cuisine

Essential Cuisine

Standard Supplier

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


  • Strawberries
  • Champagne
  • Double cream
  • Sugar
  • Gelatine
  • Whole lemon
  • Flour
  • Butter
  • Raspberries
  • Pepper
  • Balsamic
  • Vanilla pod


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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