Champagne Cream
Baking and Desserts • World
Description
Champagne Cream
Ingredients
- Gelatin 0 oz
- Dry Champagne 5 fl oz
- Farm fresh eggs 4 pieces
- Lemon 1 piece
- Sugar 0 oz
- Raspberry gin 1 tablespoon
- Raspberry leaves 4 pieces
- Lemon Balm 1 bunch
Step-by-Step Guide
Step 1
Soak the gelatin in 100 ml of water for 30 minutes. Place the gelatin in a sieve to drain the water.
Step 2
Separate the yolks from the whites and mix them with the champagne. Cut the lemon zest into thin strips, crush it with sugar, and add it to the champagne.
Step 3
Whip the resulting mixture over a hot water bath until the cream thickens. Incorporate the gelatin. Heat the mixture in the water bath until the gelatin is completely dissolved. Add the liqueur.
Step 4
Place the cream in ice water and whip until completely cooled. Then fold in the whipped egg whites, mixing the cream from the bottom up. Distribute the cream into glasses or small bowls.
Step 5
When serving, garnish the cream with mint leaves and raspberries.
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