Champagne-Poached Strawberries with Mascarpone
Episode 42: Monica's Menu
|2 1/4 cups/500 ml||champagne|
|1/4 cup/45 g plus 3 tablespoons/40 g||sugar|
|1 pound/450 g||fresh strawberries, rinsed, patted dry, trimmed|
|4 ounces/113 g||crème fraîche|
|4 ounces/113 g||mascarpone cheese|
- Combine the champagne and 1/4 cup/45 g of sugar in a medium saucepan. Bring the champagne to a boil over medium-high heat. Place the strawberries in a medium bowl.
- Once the champagne has come to a boil, pour it over the strawberries ensuring the strawberries are covered completely. Allow the champagne to cool then cover with plastic wrap and refrigerate for at least 2 hours. The strawberries will keep up to 2 days in the refrigerator.
- In a small bowl, whisk the crème fraîche, mascarpone and remaining 3 tablespoons/40 g of sugar to blend. Scoop the crème fraîche mixture in the center of 4 bowls. Place the strawberries around the outside of the crème fraîche mixture. Pour a little of the champagne juice into each bowl. Serve, eat and be happy!
Check out more recipes for Fruit Desserts