Champagne Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 sheets gelatin
- 4 egg (s)
- 100 g suar
- 1 lemon (s), juice it
- 0.25 liter ¼ sparkling wine, dry
- 200 g whipped cream
- 100 g rapes, small reen ones, without a core
- possibly lemon balm, for garnish
Print Recipe
Pin Recipe Instructions
- Soak gelatine in cold water, separate eggs.
- Beat the egg yolks, 2 tablespoons of hot water and 75 grams of sugar until light and thick. Stir in lemon juice and sparkling wine. Squeeze out the gelatine, dissolve it and stir evenly into the cream. Chill until the cream starts to gel.
- In the meantime, whip the cream with the remaining sugar and egg white separately until stiff. Carefully fold into the cooled cream one at a time. Pour into a glass bowl and chill again for an hour.
- Roll the grapes in lightly beaten egg whites first, then in sugar.
- Garnish the champagne cream with the grapes and, if you like, with lemon balm before serving.
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