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Non-illustrated recipe

Mousse au Champagne

  • For : 8 servings
  • Time : 1 h 30
  • Difficulty :  medium

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

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 whipping cream. Combine the whipped cream with the cold mixture. Mold.
  • Keep refrigerated.
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The essentials

To make this recipe, some of these items will be required:

InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Stainless steel whisk 12 cmStainless steel whisk 12 cm 11.51 Euro