Recipe Inspiration

Ingredients...

x10 Large sponge fingers

500 ml Sparkling none alcoholic wine

100g Jelly crystals

100g Winter berries of choice

300ml Whipping cream

20g Icing sugar

300ml Premade Essential cuisine Crème Anglaise

20g Chocolate Powder

Method...

1. Gently heat the sparkling wine in a pan over low heat (around 60–70°C, do not boil). Stir in the jelly crystals until fully dissolved. Set it in a glass with layers of the winter berries and sponge fingers. Chill in the fridge for 2–3 hours or until fully set.

2. Once the jelly is set. Pipe on the pre-made Crème Anglaise and set in a fridge for at least 1 hour. Whilst the Crème Anglaise is setting in the fridge. Whisk to cream together with the icing sugar until peaks are formed. Place it in a piping bag and put in the fridge until needed.

3. When the jelly and Crème Anglaise is set pipe on the whipped cream and cover  with chocolate powder and fruit of choice.