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Champagne Granita:
Mix the water and sugar together in a small saucepan. Bring mixture to boil and allow to completely cool. Add the champagne and place in a shallow pan. Place in the freezer until completely frozen. Using a spoon or fork, scrape the granita into ice shavings.
Assembly:
Cut off the tops of the strawberries and reserve. Using a melon baller, scoop out the center of the strawberry bottom and fill with boursin cheese. Refrigerate until completely cold. Top the boursin cheese with the champagne granita and place the strawberry top on top of the strawberry bottom. Serve immediately.
Serves 12 |
