4 people
For the champagne bread
100 g dry bread, cut into small squares
300 g milk
190 g lemon jam
100 g water
60 g sugar
60 g champagne
For the champagne veil
200 g champagne
30 g sugar
3 g kappa
For the sugar crust
375 g sugar
25 g egg whites
spice powder of different colours (paprika, parsley, curry, dried raspberries etc.)
For the champagne
200 g champagne
30 g sugar
3 g xanthan gum
In addition
orange zest
orange skins
courgette, in small cubes
campanula (flower)
begonia petals
wild onion shoots
pimpernel leaves
For the champagne bread
Boil the milk with the jam, water, sugar and champagne. Place the pieces of bread in a bowl and pour the boiling liquid over them. Leave to soak for 24 hours.
For the champagne veil
Cold mix all the ingredients and boil them. Spread over a very thin plastic plate. Once gelled, cut into slices to cover the champagne bread. Keep them on parchment paper until needed.
For the sugar crust
Mix the sugar with the egg and knead. Spread over a plate and place in the oven on parchment paper; sprinkle over the different powders. Bake at 50°C until it is completely dry and crisp.
For the champagne
Mix all of the ingredients and blend them. Leave to stand.
Arrange the champagne bread on a plate covered with the crunchy veil. Drizzle over the champagne. Cover all the ingredients with the sugar crust. Decorate around the ‘ravioli’ with petals, leaves and orange zest etc.