- 2 tablespoons powdered gelatin (or 6 leaves of sheet gelatin)
- ½ cup plus 2 tablespoons champagne
- 2 egg yolks
- 3 egg whites
- ¼ cup granulated sugar
- 1 cup heavy cream
- Optional: 1 to 2 drops of red or yellow food coloring to tint the mousse
- Separate the egg whites from the egg yolks and allow to come to room temperature.
- In a small bowl sprinkle the powdered gelatin over the 2 tablespoons of champagne and set aside.
- In a medium mixing bowl combine the egg yolks, sugar, and ½ cup of the champagne with a whisk (the mixture will foam up a bit from the champagne).
- Place the bowl ontop of a pot of simmering water and whisk continuously until the sugar dissolves and the mixture begins to thicken, about 10 to 15 minutes.
- Remove from heat, and immediately whisk in the gelatin-champagne mixture until dissolved.
- Whip the egg whites with a hand mixer or stand mixer until stiff peaks form.
- Gently fold the whipped egg whites into the champagne mixture to combine, then set aside to cool slightly until thickened, about 10 minutes.
- Whip the heavy cream to stiff peaks and gently fold into the cooled champagne mixture.
- If you’d like to color the mousse fold in the red or yellow food coloring at this time.
- To serve: pour the champagne mousse into individual serving cups or champagne flutes and refrigerate for 2 to 3 hours or until set.
- If using the mousse to fill a cake allow it to rest for at least an hour so the mousse sets.
Make North Hills your New Year’s Eve gathering place for both food and drink and enjoy the good times.
Please check out the video demonstration of our IRON CHEF Zach’s making traditional Italian Biscotti!
Check out all of our Italian Food recipes!
Visit us here at http://miafrancescaraleigh.com
Tags: Champagne Mousse Recipe