Champagne soup with red fruit

Maurits van der Vooren

Champagne soup

750 g whipping cream
100 g sugar
500 g champagne
Zest of 1 orange
300 g egg yolk
150 g sugar

Transfer the whipping cream, sugar, champagne and orange zest to a pan and bring to the boil. Allow to infuse for 10 minutes. Beat the egg yolk and the sugar in a KitchenAid until frothy. Add the frothy egg yolk mixture to the other mixture and heat until transformed into a crème anglaise up to a maximum of 85 degrees.

Strawberry meringue

100 g Prestige strawberries
75 g powdered sugar
0.1 g agar agar
100 g water
11 g powdered egg whites
50 g sugar

Bring the strawberries, powdered sugar, water and agar agar to the boil. Purée until smooth and allow to cool down. Add the sugar and the powdered egg whites and blend until fluffy. Transfer the meringue to a piping bag with a small nozzle. Pipe the meringue onto a silicon baking tray and allow to dry out for 90 minutes at 90 degrees.

Strawberry gel

400 g Prestige strawberries
100 g sugar
5 g agar agar
1 vanilla pod

Put all the ingredients in a pan and bring to the boil to activate the agar agar. Transfer to a shallow container and allow to harden in the refrigerator. When sufficiently hard, blend until smooth in a thermo blender or food processor. Transfer the smooth mixture to a piping bag.

Strawberry mousse

3/5 sheets gelatine
20 g strawberry liqueur
50 g powdered sugar
200 g whipped cream
250 g Prestige strawberries
20 g lemon juice

Soak the gelatine. Heat the strawberry liqueur and add the soaked gelatine. Beat the cream and the powdered sugar, be careful to stop before it forms peaks. Purée the strawberries, together with the lemon juice, in a food processor. Mix the liqueur with the strawberries. Fold in the whipped cream. Transfer the mixture to a piping bag.

Garnish

Prestige strawberries
Prestige blueberries, red currants and white currants
Prestige raspberries
Prestige blackberries
Edible flowers