Champagne Mousse

Name: Champagne Mousse
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 SERVINGS
Cuisine: Francouzská kuchyně
Ingredients: 250 ml pink champagne or prosecco; 3 egg yolks; 4 tablespoons granulated sugar; 3 sheets gelatin; 250 ml whipping cream (33%); a few drops lemon juice; a pinch of vanilla; edible flowers for garnish

25 min

Masterpiece

Rohlík Chef

Preparation method

Ingredients overview

250 ml pink champagne or prosecco
3 egg yolks
4 tablespoons granulated sugar
3 sheets gelatin
250 ml whipping cream (33%)
a few drops lemon juice
a pinch of vanilla
edible flowers for garnish

Soak the gelatin in cold water and let it soften (approx. 5–10 minutes). Pour the champagne into a small saucepan and heat it, it must not boil. Add the squeezed gelatin to the warm champagne and stir until completely dissolved. Remove from heat and let it cool slightly.

Whisk the egg yolks with sugar until a light, thicker foam forms. This will take 8-10 minutes. Gradually pour the lukewarm champagne with gelatin into the whipped egg yolks in a thin stream, stirring constantly. Add lemon juice and vanilla and mix well. Let the mixture cool slightly so it doesn't start to set, but is not warm.

Whip the cream until stiff and gently fold it into the egg yolk mixture, preferably with a spatula, using light movements. Divide the finished mousse into glasses, cover, and refrigerate for at least 4 hours, ideally overnight. Garnish with edible flowers. The mousse is eaten with a spoon.