Lemon Cream Mousse With Champagne (Zitronenschaumcreme)

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READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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