Champagne Dessert
4 servings
45 minutes
Champagne dessert is an exquisite creation of French cuisine that combines airy lightness with noble flavor. This dessert transports us to the atmosphere of luxurious balls and aristocratic dinners where champagne was a symbol of celebration. The cream made from egg yolks with a subtle aroma of sparkling drink acquires a velvety texture thanks to gelatin. Whipped cream adds tenderness, while pistachios provide a delicate nutty accent. This dessert is served chilled, awakening a sense of freshness and elegance. It is perfect as the finishing touch to a romantic dinner or formal event, highlighting refined taste and love for French gastronomic traditions.
1
Whisk the yolks with powdered sugar until frothy. Then add champagne by the teaspoon while continuing to whisk.
- Egg yolk: 4 pieces
- Powdered sugar: 100 g
- Dry champagne: 500 g
2
Soak the gelatin in cold water for 5-10 minutes.
- Gelatin: 30 g
3
Place the gelatin in a saucepan and dissolve it. Mix with a small amount of yolk mixture and add this blend to the whipped yolks.
- Gelatin: 30 g
4
Place the dish in the refrigerator for 30 minutes until the cream thickens.
5
Whip the cream and gently mix it with the partially set cream.
- Cream 33%: 250 ml
6
Then place the dessert in serving dishes and serve, sprinkling with pistachios on top.
- Crushed pistachios: 30 g