SERVES 6
strawberries 1 kg
sugar 50g
orange zest ¼
elderflower cordial 50ml
lemon juice 2 tbsp
water 100ml
gelatin leaves soaked in cold water
sorbet (strawberry or melon) 6 scoops
mint 6 leaves
Champagne
You will also need:
6 champagne glasses
Slice finely 500g of strawberries, place in a bowl with the sugar, orange zest, elderflower cordial, lemon juice and 100ml of water. Leave to marinade for 30 minutes then place in a pan and cover tightly with cling film. Heat up gently, you are looking for a gentle simmer. Cook for only 5 minutes, then leave to rest. The result will be a clear strawberry "essence".
Pass through a muslin cloth. You should obtain about 400ml of clear juice. Measure the quantities so you can add the gelatin accordingly – 1 leaf for every 200ml of liquid – and then pour into champagne glasses. Put in the fridge to set.
Cut/slice the remaining strawberries, add 6 finely cut mint leaves and decorate the top of the jelly with them.
To serve, place a scoop of sorbet on top of the strawberries. Pour a good splash of Champagne on each once at the table.
Bruno Loubet is head chef at Bistro Bruno Loubet, London
