Stage 5, Cambrai – Reims: Gabriel Gaté presents Taste Le Tour from Rheims, the capital of the Champagne region, and looks at the local specialities, including champagne.
French pâtissier Pierrick Boyer prepares a delicate champagne gelée with fresh berries.
- 4 gelatine leaves
- 500 ml French champagne
- juice of ½ lemon
- 75 g caster sugar
- 250 g strawberries
- 100 g blueberries
- 200 g raspberries
- icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Setting time: 2 hours
Drop the gelatine leaves in a large bowl of cold water to soften.
Pour 200 ml champagne into a saucepan and mix in the lemon juice and sugar. Bring almost to simmering point, then remove from the heat.
Drain the softened gelatine leaves and mix in with the warm champagne. Stir in another 300 ml champagne.
Carefully transfer the preparation into attractive glasses and refrigerate for at least 2 hours or place in the freezer for about 15 minutes.
Wash the strawberries, cutting large ones in half or quarters.
Garnish the top of the set gelée with strawberries, blueberries and raspberries. Dust with icing sugar and serve.