Champagne dessert with elderflower espuma recipe

Champagne Dessert with Elderflower Espuma recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the perfect combination of elegance and sweetness with this exquisite champagne dessert with elderflower espuma recipe. The delicate and bubbly champagne pairs harmoniously with the fragrant and floral notes of elderflower, creating a truly delightful treat for your taste buds. This dessert is not only visually stunning but also incredibly easy to make, making it an ideal choice for special occasions or intimate gatherings. With its refreshing flavors and luxurious textures, this recipe is sure to impress your guests and leave them craving for more.

Keywords: champagne dessert, elderflower espuma, elegance, sweetness, fragrant.

Champagne dessert with elderflower espuma recipe details

Champagne dessert with elderflower espuma recipe, recipe Rating: 4.7
Number of votes:127 

Ingredients

500 ml	elderflower juice
5 leaves	gelatin, soaked and squeezed
400 ml	Champagne
200 g	single cream
70 g	sugar
4	egg yolks
½	lemon, juiced

Instructions

Heat the elderflower juice and dissolve 4 gelatin leaves in there. Put the mixture in a cream siphon and charge the cream siphon with 2 gas charges. Set in the fridge to cool for at least 4 hours.

Heat 200ml of the champagne with the single cream and the sugar in a saucepan up to 80°C. Whisk in the egg yolks until well combined. Dissolve the remaining gelatin in the liquid and season to taste with lemon juice.

Transfer the champagne cream in a freezer and freeze, stirring every 30 minutes, six times in total, to get a creamy ice cream. Leave the ice cream in the freezer for further 4 hours.

Serve the frozen ice cream in 4 dessert bowls, fill up each with approximately 50ml of champagne. Shake the cream siphon vigorously and spray the elderflower espuma over the champagne dessert.

Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 5 min
Resting time:
ca. 9 hrs
Grade of difficulty:
tricky
Calories per portion:
n/a