Champagne mousse with pomegranate seeds
Preparation time: 15 min.
Created on: 17.11.2016
Last changes: 30.11.2016
- Soak the gelatine in cold water. Separate the eggs. Chill the egg whites. Insert the mixer attachment in the blender jug and beat the egg yolks and sugar for 4 minutes/speed setting 4. After 3 minutes, gradually add the champagne (reserving 3 tablespoons) and lemon juice through the filler opening.
- Squeeze out the gelatine and dissolve it in a small pan with the rest of the champagne, stirring constantly over very low heat. Remove the pan from the hob as soon as the gelatine has dissolved. Start by stirring 2–3 tablespoons of the champagne cream into the gelatine. Then mix the gelatine into the remaining champagne cream in the blender jug for 10 seconds/speed setting 2. Transfer to a bowl and clean the blender jug thoroughly. Chill the gelatine mixture for about 30 minutes until it begins to freeze. Insert the mixer attachment in the blender jug. Put the chilled cream in the blender jug and whisk until stiff using the mixer attachment for 3 minutes/speed setting 3. Transfer to a bowl and clean the blender jug thoroughly. Put the mixer attachment back into the blender jug. Whisk the egg whites in the blender jug for 3 minutes/speed setting 4 until stiff. Transfer to a bowl and set to one side. Fold the cream and then the whipped egg whites by hand into the freezing gelatine cream. Cover and chill for at least one hour.
- Cut the pomegranate in half. Tap the skin with a spoon to loosen the seeds and make them fall out. Scoop the cream into dessert bowls. Sprinkle with pomegranate seeds and serve.
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