Champagne-Poached Strawberries with Mascarpone: Monica's Menu

Champagne-Poached Strawberries with Mascarpone

YIELD Serves 4

Episode 42: Monica's Menu

INGREDIENTS

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

PREPARATION:

1. 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.
2. 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.
3. 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!

This recipe appears in: Fruit Desserts