Dessert new year with champagne

300 ml champagne

20 g gelatin

1 lemon (zest and juice)

2 tbsp. sugar

Cream:

75 g cream 35%

? lemon (juice)

1 tbsp. sugar

1 tbsp. champagne

Pour into a saucepan 100 ml of water, add sugar, grated on a fine grater, zest, bring all to a boil, remove from heat, add lemon juice, gelatin, stir to dissolve gelatin.

The mixture is filtered through a fine sieve, add the champagne, pour everything into a glass, cover with cling film and 2 hours to remove in the cold.

Cream: lemon juice, champagne and sugar stir, pour the mixture to the cream, whisking all into a thick foam, put the cream in a piping bag.

Before serving Christmas buffet for dessert new year with champagne transplant cream and you arrange it.