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Strawberries in Champagne with crème Chantilly

We've served this simple dessert with a crumble of freeze-dried raspberries, available from select delicatessens, for a burst of flavour. Toasted almond flakes or pistachios would also be a nice addition.

You'll need

500 gm strawberries (about 2 punnets), hulled and thinly sliced 100 ml Champagne or sparkling wine Juice of ½ orange 1-2 tbsp pure icing sugar, or to taste, sieved To serve: freeze-dried raspberries and shop-bought sablés or wafer biscuits   Crème Chantilly 250 ml thickened cream 30 gm pure icing sugar, sieved Scraped seeds of 1 vanilla bean or 1 tsp vanilla bean paste


  • 01
  • Combine strawberries, wine, orange juice and icing sugar in a bowl and mix well, then refrigerate to macerate (15 minutes).
  • 02
  • For crème Chantilly, whisk ingredients in a bowl until soft peaks form, then refrigerate until required.
  • 03
  • To serve, divide strawberry mixture among chilled glasses, spoon crème Chantilly on top, scatter with freeze-dried raspberries and serve with sablés or wafer biscuits.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2014

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