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Enough for 4 Pax:
5 white gelatin paper
8 yellow eggs
100 grams sugar
250 ml Champagne
Juice of half Iimon
250 ml cream lightly whipped
Preparation:
Soak gelatin in cold water.
Beat egg yolks with sugar in ban mary or bath of hot water until the mixture and become like cream .
Add the gelatin and volatility gently.
Removed from the bath of hot water and placed in a bath of cold water to cool down .
Add the champagne and lemon juice together until the mixture .
Hurt in glasses or cups and placed in the refrigerator for a period of not less than two hours
Decorate the champagne Mousse with fresh fruit .
5 white gelatin paper
8 yellow eggs
100 grams sugar
250 ml Champagne
Juice of half Iimon
250 ml cream lightly whipped
Preparation:
Soak gelatin in cold water.
Beat egg yolks with sugar in ban mary or bath of hot water until the mixture and become like cream .
Add the gelatin and volatility gently.
Removed from the bath of hot water and placed in a bath of cold water to cool down .
Add the champagne and lemon juice together until the mixture .
Hurt in glasses or cups and placed in the refrigerator for a period of not less than two hours
Decorate the champagne Mousse with fresh fruit .