Champagne Mousse with Edible Flowers
25 min
Under an hour
Knuspr-Küche
Preparation method
Ingredients overview
- 250 ml Rosé Champagne or Rosé Prosecco
- 3 egg yolks (size M)
- 4 tbsp refined sugar
- 3 sheets white gelatin
- 250 ml whipping cream (min. 32% fat)
- 1 tsp lemon juice
- 1 pinch ground Bourbon vanilla
- 1 handful edible flowers for decoration
Preparation of the Base
Soak the gelatin sheets in a bowl of cold water for about 5–10 minutes until soft. Meanwhile, pour the champagne or prosecco into a small saucepan and gently warm it – it must not boil. Squeeze out the soaked gelatin well, add it to the warm champagne, and stir until completely dissolved. Remove the saucepan from the heat and let the mixture cool slightly.
Whisk the egg yolks together with the sugar in a bowl for about 8–10 minutes until light and frothy, forming a thick, pale cream. Gradually pour the lukewarm champagne with the gelatin into the egg yolk mixture in a thin stream, stirring constantly. Add lemon juice and a pinch of ground vanilla and mix everything well. Let the mixture rest briefly until it begins to cool slightly but is not yet firm.
Finishing and Chilling
Whip the heavy cream in a separate bowl until stiff. Carefully fold the cream into the egg yolk-champagne mixture with a spatula, being gentle to preserve the airiness. Divide the finished mousse among dessert glasses, cover, and let it set in the refrigerator for at least 4 hours, preferably overnight. Before serving, decorate with fresh edible flowers. The mousse is best enjoyed with a small spoon.
Chef's tip
For a particularly intense aroma, you can use a high-quality rosé champagne, which also gives the mousse a delicate pink color.
Make sure that the champagne-gelatin mixture is only lukewarm when folding it into the egg yolks, so that the egg yolks do not curdle.
Ingredients
Nutritional values
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