Swinton Park pink Champagne jelly with walled garden alpine strawberries – by Andy Buton
INGREDIENTS
(Serves four)
4 leaves gelatine
1 x 75cl bottle pink Champagne
100g caster sugar
200g alpine strawberries
METHOD
Soak the gelatine in water until soft. Warm 10cl of Champagne and dissolve the gelatine in it. Pour the remainder of the Champagne slowly into a bowl, making sure you keep the bubbles, then add the warm gelatine and Champagne mix to this. Stir gently to make sure the gelatine is evenly distributed, but make sure you don't disturb the bubbles.
Allow mixture to settle, then pour a small amount of it into a mould (no more than one-third of the way up the mould) and set in the fridge. Keep the remainder of the mixture at room temperature and do not allow to set.
Once mould has set, place a few alpine strawberries on top of the jelly in the centre of the mould, keeping them away from the edge. Pour a little more of the gelatine and Champagne mixture over these, so mould is approx two-thirds full, then return mould to the fridge to set. Repeat procedure until the mould is full. Then refrigerate again for three hours.
To serve, run the mould under warm water and turn out on to serving plate.
NB You can use Pimm's as the base for the jelly instead of pink Champagne.
Recipe supplied by Andy Burton, head chef, Swinton Park