Strawberry champagne soup

Put the strawberries and sugar in a heatproof bowl and cover with cling film. Place the bowl over a pan of simmering water. Cook for about 15 minutes or until the strawberries disintegrate.

Push the cooked strawberries through a sieve set over a bowl.

Arrange the grapes, blueberries and raspberries in serving bowls. Spoon some crème fraîche into the centre of the fruits.

Mix the champagne with the strained strawberry juice. Pour over the fruits and crème fraîche. Serve at once.