1 cup champagne brut,
Juice of 1 lemon,
1 lemon zest,
4 egg yolks,
130 g sugar,
10 leaves gelatin,
415 g whipping cream

Procedures :
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.
more Free recipes Free Recipes
Category : Dessert

Newly submitted recipes

	Swiss Steak II oat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper sli [view it...]
	Swiss Steak I ix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours. [view it...]
	Swiss Bliss oat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slice [view it...]
	Sweet and Sour Pot Roast n Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - [view it...]