- 8 sheets leaf gelatine
- Cold water, to cover
- 750ml bottle pink Champagne
- 2 limes – juice only
- 100g caster sugar
- 500g fresh Scottish strawberries
- 100g heather honey
- 500ml double cream
1. Place the gelatine sheets into a bowl and cover with cold water.
2. Pour 200ml of Champagne into a pan with the lime juice and sugar, heat gently and stir to dissolve sugar.
3. Remove the gelatine from the water, squeezing out any excess, then add to the pan and whisk until dissolved. Add the remaining Champagne, pass the mixture through a sieve into a bowl and pour into wine glasses – half fill each glass. Place in fridge to set (2–3 hours).
4. Take 200g of the strawberries and roughly chop and mix with the heather honey, place in a bowl over some simmering water and leave for 45–60 minutes until the strawberries have started to release all their juices. Puree with a hand blender and leave to cool.
5. Chop the rest of the strawberries into small pieces.
6. Take the strawberry juice and mix with the cream – whisk up to soft peak. Then mix in the chopped strawberries.
7. Spoon the strawberry cream on top of the chilled, set jelly.
8. Sit down and put Wimbledon on with the ultimate summer strawberries and cream.