Vanilla Champagne Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 sheets gelatin, white
- 100 ml sparkling wine
- 3 egg yolks
- 50 grams sugar
- 2 points vanilla sugar
- 200 g whipped cream
Print Recipe
Pin Recipe Instructions
- Soak gelatine in cold water, dissolve dripping wet in a saucepan over low heat with about 4 tablespoons of sparkling wine.
- Whip the egg yolks with sugar and vanilla sugar until creamy, whip the cream until stiff. Mix the gelatine spoon by spoon with sparkling wine so that it cools down, then fold in the egg cream spoon by spoon. Fold in the cream and fill the cream into 4 molds. Let rest in the refrigerator for 6 hours. Then the cream can easily be overturned.
- Strawberry or raspberry sauce goes well with this: puree 400 g of ripe strawberries or raspberries with 50 - 80 g of sugar.
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