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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 .
 
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