Berries and Cream Champagne Jelly Flutes


Working Method

Strawberry Jelly
  • 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.

Champagne Jelly
  • 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.
  • Strain.
  • 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.


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