Strawberries and Champagne

Strawberries and Champagne

Chef: Graham Campbell

Description: This is a beautiful and delicious ode to strawberries, one of summer's most evocative fruits.

Skill Level: Advanced

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  • Strawberry Jelly:
  • 300 g. strawberry puree
  • 3 gelatin leaves, soaked in cold water
  • 1/2 oz. sugar
  • Champagne Jelly:
  • 300 ml champagne
  • 10 g. sugar
  • 3 gelatin leaves, soaked in cold water
  • Strawberry Crisp:
  • 3 1/2 oz. Isomalt sugar
  • 3 1/2 oz. glucose
  • 4 freeze-dried strawberries
  • Strawberry Sorbet:
  • 18 oz. strawberries
  • 50 ml. glucose
  • 1 3/4 oz. sugar
  • 3 1/2 oz. water
  • Strawberry Puree:
  • 300 g. strawberries
  • 20 ml. water
  • 3/4 oz. sugar
  • 2 g. agar-agar
  • Champagne and Vanilla Foam:
  • 300 ml. champagne
  • 3/4 oz. sugar
  • 1 tbsp. lecithin
  • 1 vanilla pod, split, seeds scraped
  • Champagne and Vanilla Cloud:
  • 500 ml champagne
  • 2 vanilla pods, split, seeds scraped
  • 60 g. sugar
  • 5 gelatin leaves, soaked in cold water


  1. To make the strawberry jelly, place the strawberry purée and sugar in a pan and heat to 140°F. Add the soaked gelatin to the strawberry mixture and leave to dissolve.

  2. For the champagne jelly, repeat this process only using champagne instead of strawberry purée Seal the bottom of metal rings with cling film and place on a tray. Pour 1 oz. of the strawberry mixture into the rings and refrigerate until the jelly is set.

  3. Once set, pour 1 oz. of the champagne mixture on top of the strawberry jelly and refrigerate to set. Continue until you are ready to add the last layer of champagne jelly, then add a slice of strawberry on top of the strawberry jelly, pour over the remaining champagne jelly and set.

  4. For the strawberry crisps, preheat a fanless oven to 392°F. Place all the ingredients in a pan and bring up to 320°F. Pour the mixture onto greaseproof paper and allow to set. Once set, break up the sheet into a food processor and blend into a fine dust. Line a baking tray with greaseproof paper. Pass the dust through a sieve and onto the lined baking tray. Place in the oven for about 30 seconds until the powder melts into a glassy sheet. Remove from the oven and leave to cool.

  5. For the sorbet, place all of the ingredients into a pan and bring to a boil. Allow to cool a little before blitzing in a blender. Pass through a fine chinois and churn in an ice cream maker.

  6. For the strawberry purée, place the strawberries, water and sugar in a pan and bring to a boil. Pass through a fine chinois into a pan and add the agar-agar, bring back to the boil. Once boiling, remove from the heat and allow to cool. Transfer to the fridge to set. Once set, blitz the mixture into a smooth purée. Transfer to a squeeze bottle and store in the fridge until ready to serve.

  7. For the champagne foam, combine all the ingredients in a pan and heat to 122°F. Remove from the heat and blitz with a stick blender to create the foam.

  8. Now make the champagne and vanilla cloud. Combine 6 3/4 fl oz of champagne, the vanilla pods and sugar in a pan and bring to a boil. Remove from the heat and add the squeezed out gelatin leaves, then pass through a fine sieve.

  9. Add the rest of the champagne to a mixer with a whisk attachment. Start whisking the champagne, adding the rest of the mix gradually. Continue to whisk until the mixture cools and expands to resemble a meringue mix. This step is made easier with access to an electric whisk. Line a tray with cling film and pour the cloud mix on top, to around 1-in. thickness, and leave to set in the fridge.

  10. To serve, place 5 dots of the strawberry purée onto each plate. Place the jelly on the plate, just off center. Place a 1 x 4 -in. rectangle cloud running alongside the purée dots small end near jelly. Add a quenelle of sorbet on other side of the purée dots. Break up the crisp sheet and arrange some crisps on top of the sorbet. Top the cloud with slices of strawberry and arrange some more crisps on top. Garnish with small leaves of mint. To finish the dish, blitz up the foam and spoon some over the sorbet and cloud area. Serve immediately.

Recipe by Graham Campbell, Graham Campbell