Recipe: Attica Summer Camp's Strawberry Champagne Jelly with White Chocolate Cream
We proudly acknowledge the Bunurong as the first people to love, live and dine on the lands on which Attica sits today.
We recognise that Aboriginal and Torres Strait Island Peoples were the first sovereign nations of Australia from time immemorial, and they never ceded this sovereignty.
Recipe: Attica Summer Camp's Strawberry Champagne Jelly with White Chocolate Cream
From Attica Summer Camp to your table. The strawberry and champagne jelly with set cream was one of the most-loved dishes from the legendary dessert trolley at Ben Shewry's Yarra Valley pop-up. Here's how to make it at home.
Ben Shewry
Published 03.06.26
Attica's Summer Camp's Strawberry Champagne Jelly with White Chocolate Cream
Strawberry Champagne Jelly on the Attica Summer Camp Dessert Trolley
Ben pouring strawberry Champagne jelly on set whte chocolate cream
Ingredients
Serves 4
For the White Chocolate Cream
300g thickened cream
40g caster sugar
½ tsp vanilla paste (I use Heilala )
140g white chocolate (I use Cuvee )
1 gold-strength gelatine leaf
125g Greek yoghurt
For Strawberry & Champagne Jelly
100ml strawberry juice
100ml Champagne or sparkling wine
1 tbsp caster sugar
2 gold-strength gelatine leaves
Method
1. Place the cream, sugar, and vanilla in a small saucepan and stir over medium heat until the mixture is just beginning to simmer. Remove from the heat.
2. Add the white chocolate and whisk until completely melted and smooth.
3. Soak the gelatine leaf in cold water until softened. Squeeze out any excess water, then stir it into the warm cream mixture until fully dissolved.
4. Transfer the mixture to a bowl and allow it to cool to room temperature. Add the Greek yoghurt and whisk until smooth.
5. Divide evenly between four serving glasses. Refrigerate for at least 2 hours, or until set.
6. Combine the strawberry juice, Champagne, and sugar in a small saucepan. Warm gently over low heat, stirring until the sugar dissolves. Do not boil.
7. Soak the gelatine leaves in cold water until softened. Squeeze out any excess water, then stir gently into the warm strawberry mixture until dissolved. Avoid whisking too vigorously to minimise bubbles.
8. Allow the jelly mixture to cool to room temperature. Once the panna cotta has set, carefully pour the jelly over the top of each glass.
9. Refrigerate for a further 2 hours, or until the jelly is set.
10. Serve chilled. Best enjoyed on the day it is made.
