Every New Year's Eve for as long as I can remember, we have stayed home and had a crab boil. This past year we decided to change things up and prepare a meal that was a little more elegant. We had prime rib, potato gratin and a wonderful salad with goat cheese. I was looking for a sophisticated dessert and nothing screams, "Happy New Year" more than champagne. Nothing screams, "Get me a spoon" more than champagne mousse. It's rich and creamy and really yummy served with freshly whipped cream and fresh berries. If you want to impress your guests at your next celebration, end the meal with champagne mousse. It's the perfect way to celebrate!
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| An elegant ending to any meal... |
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| Cheers! |
Champagne Mousse
4 egg yolks
1/4 cup granulated sugar
3/4 cup plus 3 tablespoons champagne (divided)
1 envelope unflavored gelatin
1 1/4 cup heavy whipping cream
1/2 cup confectioner's sugar
freshly whipped cream for garnish
fresh berries for garnish
In a bowl, whisk together egg yolks and granulated sugar. Mix in 3/4 cup champagne and pour mixture into a saucepan over medium heat. Whisk constantly. Mixture will be foamy at first, then foam will disappear and mixture will thicken. This process takes approximately 10 minutes. Do not boil. Remove from heat and continue whisking mixture for 1-2 minutes more until smooth. Pour into a large clean bowl and set aside to cool. Place remaining 3 tablespoons champagne into a small bowl and sprinkle with powdered gelatin and set aside. Meanwhile whip 1 1/4 cup heaving whipping cream with a mixer until soft peaks form. Add the confectioner's sugar and continue to whip until stiff peaks are formed. Heat the champagne-gelatine mixture in microwave approximately 10 seconds to melt. Stir into egg mixture Gently fold whipped cream into egg mixture. Spoon into serving cups and refrigerate at least 3-4 hours. Can be prepared up to 24 hours in advance. Garnish with freshly whipped cream and berries to serve.
Prep Time: Approximately 30 minutes Cook Time: Needs to Chill
4 egg yolks
1/4 cup granulated sugar
3/4 cup plus 3 tablespoons champagne (divided)
1 envelope unflavored gelatin
1 1/4 cup heavy whipping cream
1/2 cup confectioner's sugar
freshly whipped cream for garnish
fresh berries for garnish
In a bowl, whisk together egg yolks and granulated sugar. Mix in 3/4 cup champagne and pour mixture into a saucepan over medium heat. Whisk constantly. Mixture will be foamy at first, then foam will disappear and mixture will thicken. This process takes approximately 10 minutes. Do not boil. Remove from heat and continue whisking mixture for 1-2 minutes more until smooth. Pour into a large clean bowl and set aside to cool. Place remaining 3 tablespoons champagne into a small bowl and sprinkle with powdered gelatin and set aside. Meanwhile whip 1 1/4 cup heaving whipping cream with a mixer until soft peaks form. Add the confectioner's sugar and continue to whip until stiff peaks are formed. Heat the champagne-gelatine mixture in microwave approximately 10 seconds to melt. Stir into egg mixture Gently fold whipped cream into egg mixture. Spoon into serving cups and refrigerate at least 3-4 hours. Can be prepared up to 24 hours in advance. Garnish with freshly whipped cream and berries to serve.
Prep Time: Approximately 30 minutes Cook Time: Needs to Chill
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