Technical Stages :

• 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 (à 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.