Desserts
Non-illustrated recipe

Mousse au Champagne

  • For : 8 servings
  • Time : 
  • Difficulty : 

Ingredients for Mousse au Champagne :

  • 250ml champagne brut
  • juice of 1 lemon
  • 1 lemon zest
  • 4 egg yolks
  • 130 g sugar
  • 10 leaves gelatin
  • 415 g whipping cream
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Technical stages for Mousse au Champagne :

  • 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 . Combine the whipped cream with the cold . Mold.
  • Keep refrigerated.
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