Mousse with Champagne

Serves 4:
5 slices white gelatine
8 egg yolks
100 g sugar
250 ml champagne
juice of a half lemon
250 ml whipping cream
preparation: soak gelatine in cold water. Stir egg yolks with sugar, add champagne and lemon juice. Cook in a bain-marie until it is creamy. Stir the gelatine under the cream. Remove from the bain-marie and stir in cold water bath until the cream is cooled down. Stir carfully the whipped cream under the mousse when it becomes stiff. Store the champagnemousse for at least two hours in a refrigerator.

Decorate the champagne-mousse with fresh fruits.

recipe by Christiane Franz
Back to the list of our recipes