Champagne dessert with elderflower espuma recipe
Champagne Dessert with Elderflower Espuma recipe
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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
Reference: Champagne dessert with elderflower espuma recipe
Recipe type: xarchivex
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