Lemon Cream Mousse With Champagne (Zitronenschaumcreme)
Ready In: 2 hrs 30 mins
Serves: 4
Ingredients
For the mousse
- 3 leaves white gelatin
- 3 eggs
- 75 ml champagne or 75 ml sparkling wine
- 60 ml lemon juice
- 110 g sugar
- 120 g cream
- 150 g raspberries, for garnish
Directions
- Soften the gelatine in cold water. Separate the eggs.
- Put the champagne, lemon juice, 60g sugar and the egg yolks in a pan and bring to the boil. Remove from the heat.
- Press the water from the gelatine and mix in with the hot lemon cream mixture and leave to cool.
- Beat the egg whites with about a third of the remaining sugar and then sprinkle over the remaining sugar in stages, beating after every stage until a firm mixture is formed.
- Beat the cream until stiff. Fold the beaten egg white mixture into the cream and then fold into the lemon mousse mixture.
- Wash the raspberries leaving a few aside for garnishing later.Distribute the raspberries into 4 glasses and then top with the lemon mousse. Leave to cool for 2 hours.
- Just before serving, pop some raspberries on the top as a garnish.
- Use fruits such as strawberries, blackberries and redcurrants.
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