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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
INSTRUCTIONS
- 1Soak 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.
- 2Whisk 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.
- 3Whip 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.