Sparkling wine cream with pomegranate seeds

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Separate eggs. Chill the egg whites. Whisk egg yolk and sugar with the whisk of the hand mixer for 8-10 minutes until light creamy. Stir in the sparkling wine and lemon juice bit by bit. Squeeze out the gelatine and dissolve in a small pot at very low heat while stirring.

2. 2

   Remove the pot from the heat immediately. First stir 2-3 tablespoons of champagne cream into the gelatine. Then stir the gelatine mixture into the remaining champagne cream. Chill until the cream begins to gel (20-30 minutes). Whip the whipped cream and egg whites separately until stiff. Fold the cream first, then the beaten egg white into the gelling cream. Cover and chill for 30-40 minutes. Cut pomegranate in half. Tap the peel several times with a tablespoon so that the seeds come off and fall out. Remove any that are very firm with the tip of a knife. Spoon off the still soft cream and arrange in dessert bowls.

3. 3

   Fold the cream first, then the beaten egg white into the gelling cream. Cover and chill for 30-40 minutes. Cut pomegranate in half. Tap the peel several times with a tablespoon so that the seeds come off and fall out. Remove any that are very firm with the tip of a knife. Spoon off the still soft cream and arrange in dessert bowls. If necessary, chill for another 2 hours. Sprinkle with the pomegranate seeds before serving

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
340 kcal

CARBS
24 g

FATS
19 g

PROTEINS
11 g