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.
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
Find more recipes on thesmartcookiecook.com or see our latest posts.