Champagne Mousse with Chambord

• Produce

  • 1 Raspberries

• Refrigerated

  • 4 Egg yolks

• Baking & Spices

  • 1/2 cup Powdered sugar
  • 1/4 cup Sugar

• Dairy

  • 1 1/4 cups Heavy cream

• Desserts

  • 1 0.25 oz package Gelatin

• Beer, Wine & Liquor

  • 15/16 cup Champagne

• Other

  • 2 tbsp Chambord (optional

Found on lifeloveandsugar.com

Ingredients

• 4 egg yolks
• 1/4 cup sugar
• 3/4 cup + 3 tbsp champagne, divided
• 2 tbsp chambord, optional
• 0.25 oz package of gelatin
• 1 1/4 cups heavy cream
• 1/2 cup powdered sugar
• raspberries (or black raspberries)

Directions

• 1. In a medium sized bowl, whisk together egg yolks and sugar until well combined.
• 2. Add 3/4 cup champagne and chambord to egg mixture and whisk until combined.
• 3. Pour egg mixture into a saucepan and cook over medium heat, whisking constantly. It will be foamy - keep whisking.
• 4. Mixture will begin to thicken and foam will subside. Its ready when is has thickened and has more volume, about 7-10 minutes. It should reach about 160 degrees, if you have a thermometer. Do not boil.
• 5. Remove from heat and whisk for another 1-2 minutes, then pour into a clean large bowl and set aside.
• 6. In a small bowl, sprinkle gelatin over 3 tbsp of champagne. Set aside.
• 7. In another bowl, make whipped cream. Whip heavy cream until it begins to thicken.
• 8. Add powdered sugar to heavy cream and continue to whip until it has stiff peaks. Set aside.
• 9. Heat gelatin in the microwave for about 10-20 seconds, until melted.
• 10. Add gelatin to egg mixture and mix until combined.
• 11. Slowly fold whipped cream into egg mixture.
• 12. Spoon mousse into cups and refrigerate for 3-4 hours, or up to 24 hours.
• 13. Top with whipped cream and a raspberry (or black raspberry).