Champagne dessert with elderflower espuma recipe
Champagne Dessert with Elderflower Espuma recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|500 ml||elderflower juice|
|5 leaves||gelatin, soaked and squeezed|
|200 g||single cream|
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.
ca. 40 min
Cooking / Baking Time:
ca. 5 min
ca. 9 hrs
Grade of difficulty:
Calories per portion:
Reference: Champagne dessert with elderflower espuma recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.