Berries and Cream Champagne Jelly Flutes - Puratos

Ingredients

• For the jelly, heat all except the gela-tin powder in a pan until boiling.
• Add bloomed gelatin.
• Remove from heat.
• Set aside to cool down to 30-32° C
• For the creamy, heat Festipak until simmering.
• Add-in bloomed gelatin.
• Pour over chocolate, as if realizing a ganache.
• With a silicon mold shaped like pieces of ice, using both the strawberry jelly & white chocolate creamy, fill up the cubes/circles with an assortment of them.
• Freeze till fully frozen.
• Set aside some flute glasses for assembly later.
• In a bowl, pour half of the champagne and allow the bubbles to subside
• Sprinkle over the gelatin at the top in an even layer (don’t stir) until seems spongy.
• In a saucepan, heat gently the remaining champagne with the sugar and lemon rind, stirring until sugar is fully dissolved.
• Remove from heat and add-in the bloomed gelatin mixture until fully melted.
• Strain.
• Cool down to 30-32°C
• Pop out the iced berry and cream cubes and divide amongst the flute glasses, alternately, dotting each with fresh strawber-ries too.
• Slowly pour-in the champagne jelly.