Delicate Crémant cream

Ingredients

Directions

1. 1

   Soak gelatine in cold water. ##balls## separate. Beat egg yolk and sugar in a bowl with the whisk of the hand mixer for about 5 minutes until light creamy.

2. 2

   Stir in the crémant and ##lime juice##. Squeeze the gelatine, dissolve at low heat. First mix with 2-3 tablespoons of cream, then stir into the rest of the cream. Chill for 10-15 minutes until the cream begins to gel.

3. 3

   Beat egg whites and ##cream## separately until stiff. Fold cream first, then beaten egg whites into the cream. Pour into champagne bowls or dessert glasses. Cover and chill for at least 2 hours.

4. 4

   Decorate with fruit. Serve it with noble biscuits such as Biscuits Roses de Reims from Champagne.

Nutrition Facts

KCAL
270 kcal

CARBS
21 g

FATS
15 g

PROTEINS
8 g