Champagne Dessert
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 25 g dark chocolate
- 6 sheets gelatine, white
- 150 g yourt, mild
- 100 g suar
- 1 packet vanilla sugar
- 0.5 ½ lemon (s), the juice from it
- 350 ml champagne
- 400 g whipped cream, cold
- 6 physalis
Print Recipe
Pin Recipe Instructions
- Coarsely chop the chocolate and melt it in a water bath over low heat. Pour the chocolate into a paper piping bag and cut off a small corner. Decorate the inside of 6 dessert glasses, champagne flutes or champagne flutes with it and put them in the refrigerator.
- Soak the gelatine according to the instructions on the packet, mix the yoghurt with sugar, vanilla sugar, lemon juice and champagne.
- Dissolve the gelatine according to the instructions on the package. First mix about 3 tablespoons of yoghurt-champagne mixture with the dissolved gelatin using a whisk, then stir into the rest of the yoghurt-champagne mixture. Whip the cream. As soon as the yoghurt and champagne mixture begins to gel, fold in the cream using a whisk. Spread the cream evenly on the glasses and put in the fridge for at least 3 hours.
- Stick 1 physalis on the edge of the glass and decorate with crystal powder if necessary.
- You can also use sparkling wine or prosecco instead of champagne.
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