Ingredients

• 250ml champagne
• 110g egg yolks, from 6-7 eggs
• 110g caster sugar
• 250ml 250ml milk
• 100ml pure cream
• Honey

• 25ml milk
• 1 teaspoon honey
• 6g dried yeast
• 3 eggs
• 150g plain flour
• Pinch sea salt
• 50g unsalted butter, diced

• 750ml champagne
• 320g caster sugar
• 350ml water
• 4 small pears, peeled
• 2-3 mandarin, peeled and broken into segments
• 1 bunch rhubarb, washed and cut into 5cm batons
• 1 pomegranate, seeds removed

• 600ml champagne
• 500ml water
• 250g caster sugar
• 1 vanilla bean, split
• Baby basil, to serve

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Method

Champagne Ice Cream

1. For champagne ice cream, place champagne in a saucepan and bring to the boil, carefully ignite to burn off the alcohol. When the flame goes out, remove from heat and allow to cool slightly.

2. Place egg yolks and sugar in a bowl and whisk until thick and pale. Whisk in milk.

3. Pour into the champagne and stir to combine. Cook slowly over a low heat, stirring occasionally, until custard is thick enough to coat the back of a spoon. Strain into a bowl and sit into a bowl of iced water, stir continuously until cool. Add cream and stir to combine. Pour into a pre chilled ice cream machine and churn according to manufacturers instructions. Freeze until required.

Savarin

1. For savarin, preheat oven to 170°C and grease and flour 6 x 9cm savarin moulds.

2. Place milk, honey and yeast in a bowl. Whisk to a smooth paste and whisk in eggs.

3. Place flour and salt in the bowl of an electric mixer, with the motor running at a low speed, add yeast mixture and mix for a few minutes. Remove from the mixer, sprinkle butter over the top of the dough but do not mix in. Cover with cling wrap and leave in a warm place to rise for 40 minutes or until nearly doubled in volume.

4. Mix in the butter with a wooden spoon and transfer dough into a piping bag. Pipe just enough dough to half fill prepared savarin mould and leave to prove for 20 minutes until dough fills mould.

5. When savarins have doubled in volume, bake for 15-20 minutes or until golden.

Poached Autumn Fruits

1. For poached fruits, make a syrup by combining champagne, sugar and water in a large saucepan. Place over a medium heat and bring to a simmer, stirring until sugar is completely dissolved.

2. Transfer half of the syrup to a small saucepan, add pears and simmer gently for ten minutes or until tender.

3. Place the mandarin segments and rhubarb in a second saucepan and cook at a gentle simmer for 3-5 minutes or until rhubarb is tender.

Champagne Soaking Syrup

1. For champagne soaking syrup, place the champagne, water, sugar and vanilla bean in a large saucepan over a medium heat and bring to the boil, stirring occasionally until sugar is dissolved. Remove from heat.

2. Turn savarins out of moulds and slip into the saucepan of hot syrup. Allow to soak for 2 minutes.

3. To serve, place a savarin in a serving bowl and surround with poached fruit. Garnish with basil, place a scoop of champagne ice cream in the center of the savarin and serve immediately.