Strawberry and Champagne Dessert

Strawberry and Champagne Dessert

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Desserts


Mixed Berry Sorbet

  • 250g Raspberry puree
  • 250g Strawberry puree
  • 100g Caster sugar
  • 100ml Water

Strawberry Consomme

  • 500gm Frozen whole strawberries
  • 100gm Caster sugar
  • 1 lemon, juice

Strawberry And Champagne Bubbles

  • 200ml Strawberry consommé liquid
  • 100ml Champagne
  • 2.5g Lecithin powder

To Decorate

  • 1 punnet of Strawberries, washed, hulled and halved
  • 1 punnet of Raspberries, halved
  • ½ punnet of Blueberries, halved


Mixed Berry Sorbet

  1. But raspberries and strawberries in a blender and puree
  2. Stir together the raspberry and strawberry purees in a bowl
  3. Stir sugar and water in a small saucepan. Place onto a medium heat and bring just to the boil
  4. Remove from the heat and pour over the purees. Stir together until completely combined and allow to cool
  5. Pour into the pre-chilled frozen dessert maker bowl turn onto medium speed to churn into sorbet

Strawberry Consumme

  1. Toss the strawberries, lemon juice and sugar together in a medium metal bowl or heat proof bowl. Seal with cling wrap and allow to sit overnight on the kitchen bench. This will allow the strawberries' juices to be drawn out
  2. Pass through a sieve, but do not press down; if you allow it to pass through by itself the liquid will remain clear
  3. Reserve until ready to make the bubbles

Strawberry And Champagne Bubbles

  1. Mix together 200 ml of the strawberry consommé with the champagne. Add in the lecithin powder and blend with a hand blender until the lecithin is completely combined
  2. Strain the liquid with a fine sieve into a deep flat bottomed container
  3. Cover the surface with cling wrap and reserve until ready to serve

To Assemble

  1. When ready to serve, use a hand blender to create bubbles in the strawberry and champagne, by placing it sideways and slightly above the surface to introduce air and produce bubbles
  2. Use a large spoon to quenelle the mixed berry sorbet onto the plates, in oval scoops
  3. Garnish with the fresh berries and the finish off the dessert with the bubbles

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