Strawberry and Champagne jelly and custard crumble recipe

Indulge yourself and your guests with this fabulous jelly crumble recipe from Jun Tanaka at Pearl for Taste of London

Ingredients

For the strawberry jus

400g strawberries, sliced
40g castor sugar

For the Champagne strawberry jelly

6g silver leaf gelatine, soaked in water
200g strawberry jus
100ml Champagne

For the Anglaise foam

125ml double cream
125ml milk
½ vanilla pod split and scraped
45g caster sugar
90g egg yolks
1 tsp gelatine, softened in water

For the crumble mix

100g ground almonds
100g sugar
100g unsalted butter

Method

To make the strawberry jus, mix the sliced strawberries with the sugar and place in a bain-marie or the top half of a double boiler. Cook on a low heat for 1-2 hours. Pour the strawberry mixture into a muslin bag or coffee filter paper and suspend over a bowl. Refrigerate overnight so that the jus collects in the bowl. Discard the strawberry solids.
To make the jelly, heat the strawberry jus. Squeeze the gelatine and add it to the strawberry jus. Stir to dissolve. When the gelatine has dissolved, transfer the mixture to a bowl, leave to cool then refrigerate until partially set - about 2 hours. Then whisk in the Champagne.
To make the Anglaise foam, pour the cream and milk into a saucepan and add the vanilla pod. Bring to the boil. Whisk the sugar and egg yolks together. Whisk the cream into the egg yolk and sugar mixture. Return the mixture to the saucepan and cook on a low heat, stirring constantly, until it thickens. Once the mixture reaches a consistency that is thick enough to coat the back of the spoon, remove it from the heat and whisk in the gelatine.
Strain the mixture through a sieve into a separate container and chill in the refrigerator. Once the mixture has cooled, place it in a whipped cream dispenser. To make the crumble, combine the ingredients in a bowl. Crumb the mixture with the fingertips and bake at 160°C until golden-brown. Reserve until required.
To assemble the dish, divide the Champagne strawberry jelly between four shot glasses. Fill the glasses half-full and refrigerate until set - about 1 hour. Once set, spray each of the glasses with the Anglaise foam until the glass is filled to the rim. Sprinkle the crumble on top of each glass and serve.

Tip: Foam can be made in a refillable siphon or whipping cream dispenser.

Recipe © courtesy of Jun Tanaka at Pearl

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