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Mousse au Champagne

Mousse au Champagne

  1 cup champagne brut,
Juice of 1 lemon,
1 lemon zest,
4 egg yolks,
130 g sugar,
10 leaves gelatin,
415 g whipping cream
  Heat up the champagne with the juice and zest.
Soak the gelatin in cold water.
Whisk the egg yolks with the sugar until pale and thick. Pour the warm champagne over the eggs and mix well.
Cooked at low temperature (gas stove) or medium heat (electrical stove) until the temperature reaches about 85?C or 185?F (? la nappe cooking).
Combine the drained gelatin. Mix. Leave it to cool, stirring from time to time.
Whip up the cold whipping cream. Combine the whipped cream with the cold mixture. Mold. Keep refrigerated.


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