Strawberries with meringue, white chocolate mille-feuille and champagne sorbet

Serves 4

  • 400 g Estonian strawberries

Strawberry jelly:

  • 300 g Estonian strawberries
  • 50 g granulated sugar
  • 100 ml water
  • 5 leaves of gelatine I

Italian meringue:

  • 80 g icing sugar
  • 100 g egg whites
  • 40 ml water

Champagne sorbet:

  • 150 ml champagne or sparkling wine
  • 30 g white granulated sugar
  • 20 g water
  • 80 g white couverture chocolate (for glazing)
To prepare the strawberry jelly, purée the strawberries and sugar in a blender and add the jelly. Pour a thin layer of the mixture in a prepared tin and let it set in a refrigerator.
To prepare the meringue, melt the sugar with water and heat to 120 °C. Then add the liquid to egg whites that have been beaten into stiff foam and beat for another 5 minutes.
To prepare the champagne sorbet, add the sugar syrup (made from sugar and water and cooled) to the champagne and freeze in a freezer. Beat it in an ice cream machine or scrape the frozen sorbet with a spoon. Melt the chocolate over a hot-water bath at 50–55 °C, then cool down to 27 °C and reheat to 32 °C – as a result, the chocolate will be much harder and shinier. Pour the chocolate on some parchment in a fine stream and let cool.
Cut loose with a hot knife. Slice the washed and hulled fresh strawberries and serve the dessert in layers: strawberry jelly, strawberry slices, meringue, chocolate and sorbet.