Champagne Chiboust with Raspberry Jelly

Name: Champagne Chiboust with Raspberry Jelly
Ingredients: 400g Over-Ripe raspberries; 200g Over-ripe strawberries; 50g Castor sugar; 2 Leaves gelatine; 50ml Cream; 1½ Leaves gelatine; 250ml Champagne; 3 Free-range egg whites; 20ml Water; 5 Free-range egg yolks; 290g Castor sugar; 40ml Raspberry coulis; 80 Raspberries, freshly hulled; 15g Icing sugar

Preparation info

Makes
8
portions

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Raspberry Jelly (Makes 250 ml)

400g Over-Ripe raspberries
200g Over-ripe strawberries
50

Dessert
Gluten-free
Vegetarian

Method

Prepare the raspberry jelly: Remove the stalks from the raspberries and strawberries and roughly chop. Place in a bowl with the sugar, mix together and cover with cling-film. Set the bowl over a pot of simmering water on a low heat and leave for 1 hour until the berries have released all their juice. Remove the bowl from the heat and refrigerate for 1 hour. Pass the juice through a double-layer