Difficulty:[usr 1]
Beat the yolks with the champagne, then add the sugar, the lemon juice and the vanilla pod split in half lengthwise.
Put this device in a saucepan over very low heat, whisk without stopping (as for a custard).
Remove from heat, let cool.
Beat the egg whites very stiff and gently fold them into the cream.
Pour this cream into cups, Put 2 hours in the refrigerator.
Serve chilled.
My advice: Of course the best is to accompany this dessert with biscuits.
Joëlle's point of view: Relatively easy to make, this dessert is very delicate and will get you compliments.
I suggest the Billecart-Salmon champagne, which has been the Bistro's champagne for years.
