Family Best Time >> Food

Champagne cream mousse


Ingredients:12 servings
  • eggs
    8
  • champagne
    1/2 liter
  • icing sugar
    200g
  • lemon
    1
  • vanilla
    1 pod


Preparation:
  • Preparation time:25 minutes
  • Cooking time:15 minutes


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.

Champagne cream mousse