225g White chocolate callebaut
250g Whipping Cream
2 x Whole eggs
1.5 x Egg yolk
1 x Gelatine leaf
1 kilo washed and trimmed Strawberries cut in half
1 small bunch mint = 20g
2 vanilla beans split and scraped
200g Caster sugar
Juice AND zest of 1 lemon
500g Lightly whipped cream
335g Soft butter
150g Caster Sugar
1 Lemon finely zested
1 Vanilla Pod split and scraped
With Mint And Champagne
Place all the ingredients onto heat but not the strawberries. Bring them to a simmer and then cook for 5 minutes and then add the strawberries. Bring back to a simmer and then remove from the heat to cool placing in to a metal bowl, place into the fridge to chill.
Place the sugar, champagne, yolks in a metal bowl and place over a Bain Marie which is slowly simmering then whisk this mix for approx 10-12 minutes so it starts to thicken and has cooked out. Keep whisking till it cools then add the whipped cream.
Mix the soft butter, sugar, lemon, and vanilla, in a mixing bowl till white and pale then add the flour. Let the mix rest in the fridge for 15 minutes and then roll out in caster sugar to 0.5cm thick and cut into oblongs or squares then cook at 160c for 15-20 minutes on a flat tray on parchment paper. Make sure that they do not take on any colour.
Place the strawberries and juice into tall glasses and then the champagne sabayon on top.
Serve these all together with the short bread biscuits on the side.