Mousse Au Champagne Recipe
Ingredients:
- 1 cup champagne brut,
- Juice of 1 lemon,
- 1 lemon zest,
- 4 egg yolks,
- 130 g sugar,
- 10 leaves gelatin,
- 415 g whipping cream
Directions:
- Heat up the champagne with the juice and zest.
- Soak the gelatin in cold water.
- Whisk the egg yolks with the sugar until pale and thick. Pour the warm champagne over the eggs and mix well.
- Cooked at low temperature (gas stove) or medium heat (electrical stove) until the temperature reaches about 85�C or 185�F (� la nappe cooking).
- Combine the drained gelatin. Mix. Leave it to cool, stirring from time to time.
- Whip up the cold whipping cream. Combine the whipped cream with the cold mixture. Mold. Keep refrigerated.