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
500 gmstrawberries (about 2 punnets), hulled and thinly sliced100 mlChampagne or sparkling wineJuiceof ½ orange1-2 tbsppure icing sugar, or to taste, sievedTo serve:freeze-dried raspberries and shop-bought sablés or wafer biscuitsCrème Chantilly250 mlthickened cream30 gmpure icing sugar, sievedScrapedseeds of 1 vanilla bean or 1 tsp vanilla bean paste
Combine strawberries, wine, orange juice and icing sugar in a bowl and mix well, then refrigerate to macerate (15 minutes).
For crème Chantilly, whisk ingredients in a bowl until soft peaks form, then refrigerate until required.
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.