Mousse au Champagne Recipe

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Type: Mousse au Champagne Free Cooking Recipe – Dessert


Ingredients / Directions
1 cup(s) champagne brut,
Juice of 1 lemon,
1 lemon zest,
4 egg yolks,
130 g sugar,
10 leaves gelatin,
415 g whipping cream 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.

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