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WEEK 42

Strawberry granita with fresh strawberries and a champagne mousse 

For 4 servings | Preparation: 4 hours 30 minutes - Cooking time: 15 minutes 

Ingredients

Additional kitchen equipment

Ingredients

250g strawberries 
few sprigs of mint 

For the granita 
1kg strawberries 
250g sugar 

For the champagne mousse 
3.5dl cream 
4 leaves of gelatine 
3dl champagne 

150gr Italian meringue:
for the ingredients please refer to recipe 49

Additional kitchen equipment

cling film 
strainer 
sugar thermometer 
food processor with a whisk
 

STEP ONE

Rinse the strawberries under cold running water and remove the green cap. Put the strawberries in a stainless steel mixing bowl and add the sugar on top. Seal the bowl well with a piece of cling film so no air can escape. Put the covered bowl with the strawberries in a bain-marie for at least 45 minutes. When all the juice has come out of the strawberries, strain the juice and freeze it. 

STEP TWO

The time the granita takes to freeze you can make the champagne mousse. Boil the sugar and the water up to a precise 118C (check this with a sugar thermometer) and whisk the egg whites in the food processor. 

STEP THREE

Pour the boiled sugar syrup (hot!) very gently into the egg whites. Continue whisking until the meringue has cooled a bit. 

STEP FOUR

Soak the gelatine leaves in some cold water. Squeeze out any excess water. Dissolve the soaked gelatine into the meringue and leave it to cool at room temperature. 

STEP FIVE

Whisk the 3.5dl cream until you get soft peaks and combine it with the champagne. Gently spoon in the meringue and leave the mousse in the fridge to set. 

STEP SIX

Rinse and hull the strawberries, cut them into equal sized pieces and divide between wide mouthed wine glasses (burgundy-type) or small bowls. Break up the frozen granita with a fork and spoon some over the strawberries. Shape the frozen champagne mousse into small quenelles, divide between the glasses or bowls and add some mint leaves as a final touch.