Blitz the fresh strawberries (can use frozen, but defrost first) with the champagne until a smooth puree, pass twice through a sieve to remove any pulp or seeds
In a sauce pan, heat up your cream, sugar and vanilla until the sugar dissolves.
Turn the heat up and allow to boil for 2-3 mins (stirring throughout)
Turn off the heat and stir in the puree
Divide the mixture into your choice of moulds, allow to chill for 20 mins then add the freeze dried and continue to chill for a further 2 hours before serving
Do you want to learn more about other classic French desserts? Our Classic French Desserts Class will inspire you to get creative with strawberries.