Lemon Cream Mousse With Champagne (zitronenschaumcreme)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 leaves gelatin
• 3 eggs
• 75 ml champagne or 75 ml sparkling wine
• 60 ml lemon juice
• 110 g sugar
• 120 g cream
• 150 g raspberries, for garnish

Recipe

• 1 soften the gelatine in cold water. separate the eggs.
• 2 put the champagne, lemon juice, 60g sugar and the egg yolks in a pan and bring to the boil. remove from the heat.
• 3 press the water from the gelatine and mix in with the hot lemon cream mixture and leave to cool.
• 4 beat the egg whites with about a third of the remaining sugar and then sprinkle over the remaining sugar in stages, beating after every stage until a firm mixture is formed.
• 5 beat the cream until stiff. fold the beaten egg mixture into the cream and then fold into the lemon mousse mixture.
• 6 wash the raspberries leaving a few aside for garnishing later.distribute the raspberries into 4 glasses and then top with the lemon mousse. leave to cool for 2 hours.
• 7 just before serving, pop some raspberries on the top as a garnish.
• 8 use fruits such as strawberries, blackberries and redcurrants.