Step 1

Champagne syrup:

Step 2

Bring all ingredients up to a simmer strain out the pods.

Step 3

Jelly:

Step 4

Warm the remainder and add 8 leaves of bloomed bronze gelatin.

Step 5

Champagne mousse:

Step 6

Dissolve gelatine in champagne and lemon and allow to cool. Whip egg yolks and sugar to ribbon and fold in semi whipped cream. Fold in champagne and set.

Step 7

Poached peaches:

Step 8

Cut the peaches in half and remove the stone. Poach the peaches until just tender and chill and portion.

Step 9

Strawberry and Pimms Jelly:

Step 10

Place all ingredients into a vac pac bag and vac fully. Cook at 90°C for 1 hour. Strain and season with lemon juice. Chill.

Step 11

To set:

Step 12

Pour onto trays to set.

Step 13

Mascapone and calvados cream:

Step 14

Dissolve the gelatine in the cream, sugar and vanilla. Mix in the mascarpone and calvados and chill for 1 hour. Whip.

Step 15

Tennis balls:

Step 16

Whip the egg white and add the caster sugar in three streams. Add the colouring and whip until smooth. Sift the icing sugar and cornflour together and fold into the meringue. Mould and dehydrate for 24 hours. Sand down.

Step 17

To fill the balls:

Step 18

Cut some strawberries into small dice and mix with some chopped jelly and chopped raspberries. Fill the ball halves with calvados cream and the strawberry mix and seal together.

Step 19

Garnish:

Step 20

Dip the basil in the egg whites then the sugar and dehydrate.

Step 21

Green 100’s and 1000’s