Cream of champagne

Required Products:

200 ml champagne

4 g gelatin

4 pcs. egg

1 pcs. lemon

10 instant sugar - pieces

1 Art. l. raspberry liqueur

1 Melissa - twig

4 pcs. raspberry

Servings: 4

Preparation time: 25 minutes

Gelatin 100 ml of cold water for 30 minutes, until the grains become transparent. Put in a sieve to water glass.

Separate the egg yolks from the whites and mix them with champagne. Thin strips, cut the peel from the lemon, mash it with lumps of sugar, add the champagne. The resulting mixture was whisk on a hot water bath until the cream thickens.

Enter gelatin. Mass heated on a water bath to completely dissolve the gelatin. Add the liqueur.

Put the cream in ice water and beat until cool. Then enter the beaten egg whites, mixing the cream from the bottom up. Cream lay by the glass or vase.

When submitting complete your balm leaves and raspberries.

Bon Appetite!