Champagne and Raspberry Mousse
I decided that I wanted to make a special Christmas dessert for Christmas night, but it needed to be light as we would all have eaten a ridiculous amount of lunch. I wanted to try something new and thought that some kind of champagne dessert would be good and berries, yes berries! I have meringque haters to contend with and I was going to be away Christmas Eve and Christmas Day so it couldn't be anything that required much finishing off on the day or that needed crazy amounts of perparation... a mousse! They are simple, light and delicious, and everyone likes them. So, off to find a Champage and berry mousse recipe. You would think that would be an easy ask, but no, not one to be found on the whole internet. I eventually found an American recipe for Champagne mousse and figured I could add some raspberreis, Noel's favourite.
It was lovely, despite some significant translation problems with the gelatin. I have adapted this recipe to alleviate the issues I had - so yours will be better set and still delicious! You really should give this a try it is fresh, cool, yummy and looks so pretty. Nic xx
4 egg yolks
1/4 cup caster sugar
3/4 cup + 3 tbsp champagne, divided
2 leaves of gelatin
1 1/4 cups thickened cream
1/4 cup icing sugar
I punnet of fresh raspberries - crushed with extra to serve
Double cream to serve
In a medium sized bowl, whisk together egg yolks and caster sugar until well combined. Add 3/4 cup champagne to egg mixture and whisk through.
Pour egg mixture into a saucepan and cook over medium heat, whisking constantly. The mixture will begin to thicken and foam will subside. Keep whisking for about 7 - 10 minutes and when it is quite thick and has more volume, remove from heat (make sure you don't boil it). Place the egg mixture in a large clean bowl, continue whisking for another 1-2 minutes and then set aside.
In a small bowl, soak the gelatin leaves as per the instructions on the pack, replacing the cold water with 3 tbsp of champagne and set aside.
In another bowl, whip the cream until it begins to thicken, add the icing sugar and continue to whip until it has stiff peaks.
Squeeze the gelatin leaves and heat in the microwave for about 10-20 seconds, until melted. Add the gelatin to egg mixture and stir until combined.
Crush the raspberries lightly with a fork and fold into the cream and then slowly fold the whipped cream and raspberries into egg mixture.
Spoon mousse into cups and refrigerate for 3-4 hours, or up to 24 hours.
Serve with double cream and a raspberry or two on top.