For the jelly, heat all except the gela-tin powder in a pan until boiling.
Add bloomed gelatin.
Remove from heat.
Set aside to cool down to 30-32° C
White Chocolate Creamy
For the creamy, heat Festipak until simmering.
Add-in bloomed gelatin.
Pour over chocolate, as if realizing a ganache.
Set aside to cool down to 30-32° C.
With a silicon mold shaped like pieces of ice, using both the strawberry jelly & white chocolate creamy, fill up the cubes/circles with an assortment of them.
Freeze till fully frozen.
Set aside some flute glasses for assembly later.
In a bowl, pour half of the champagne and allow the bubbles to subside
Sprinkle over the gelatin at the top in an even layer (don’t stir) until seems spongy.
In a saucepan, heat gently the remaining champagne with the sugar and lemon rind, stirring until sugar is fully dissolved.
Remove from heat and add-in the bloomed gelatin mixture until fully melted.
Cool down to 30-32°C.
Pop out the iced berry and cream cubes and divide amongst the flute glasses, alternately, dotting each with fresh strawber-ries too.
Slowly pour-in the champagne jelly.
Chill until fully set.