350g strawberries, cut in half
12g mint
½ vanilla pod, split and scraped
300ml champagne
200g caster sugar
150g water
3 strips lemon zest
8 egg yolks
140g sugar
180g champagne
400g double cream, lightly whipped
335g soft butter
150g caster sugar
1 lemon, finely zested
1 vanilla pod, split and scraped
500g flour
Place all the ingredients except the mint and strawberries into a pan over heat.
Bring to a simmer and cook for 5 minutes.
Add the strawberries and bring back to a simmer.
Remove from the heat, place into a metal bowl to cool, then refrigerate to chill.
After a couple of hours, chop the mint finely and stir it in with the strawberries.
Place the sugar, champagne and yolks in a metal bowl over a bain-marie that is slowly simmering.
Whisk for approx. 8-12 minutes, until it starts to thicken and is cooked out.
Keep whisking until it cools, then fold in the whipped cream.
Serve together with the biscuits.
Mix the soft butter, sugar, lemon and vanilla in a mixing bowl until white and pale, then slowly add the flour.
Let the mix rest in the fridge for 15 minutes.
Roll out the pastry in caster sugar to 0.5cm thick on parchment paper and cut into oblongs.
Place onto a silicone mat on a tray.
Cook at 160°C for 15 minutes, making sure they do not take on any colour.
Leave to cool.
350g strawberries, cut in half
12g mint
½ vanilla pod, split and scraped
300ml champagne
200g caster sugar
150g water
3 strips lemon zest
8 egg yolks
140g sugar
180g champagne
400g double cream, lightly whipped
335g soft butter
150g caster sugar
1 lemon, finely zested
1 vanilla pod, split and scraped
500g flour
Place all the ingredients except the mint and strawberries into a pan over heat.
Bring to a simmer and cook for 5 minutes.
Add the strawberries and bring back to a simmer.
Remove from the heat, place into a metal bowl to cool, then refrigerate to chill.
After a couple of hours, chop the mint finely and stir it in with the strawberries.
Place the sugar, champagne and yolks in a metal bowl over a bain-marie that is slowly simmering.
Whisk for approx. 8-12 minutes, until it starts to thicken and is cooked out.
Keep whisking until it cools, then fold in the whipped cream.
Serve together with the biscuits.
Mix the soft butter, sugar, lemon and vanilla in a mixing bowl until white and pale, then slowly add the flour.
Let the mix rest in the fridge for 15 minutes.
Roll out the pastry in caster sugar to 0.5cm thick on parchment paper and cut into oblongs.
Place onto a silicone mat on a tray.
Cook at 160°C for 15 minutes, making sure they do not take on any colour.
Leave to cool.
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