CHAMPAGNE MOUSSE MOëT & CHANDON
This recipe was obtained from the champagne house of Moët & Chandon many years ago and would be something that just fits for the Holiday season. Use a good quality champagne in making this. Recipe will provide 12 servings. I have not included the cooling or chilling time.
Provided by Dan-Amer 1
Categories Dessert
Time 35m
Yield 12 glasses, 12 serving(s)
Number Of Ingredients 7
Steps:
- Soften the gelatin in the cold water. In the top of your double boiler over simmering, not boiling water, beat together the 4 egg yolks and the 3 whole eggs until light, then add the sugar and the champagne and cook with stirring until the mixture thickens. Add the gelatin and beat in until it has dissolved. Remove the pan from the heat and let it cool down completely. This will take an hour or more. Then beat the 4 egg whites until stiff and the whipping cream likewise, then alternately add these two ingredients to the cool mixture, folding them carefully inches Place in serving dishes and chill until they have set, preferably overnight.
Nutrition Facts : Calories 185, Fat 10.1, SaturatedFat 5.5, Cholesterol 135.7, Sodium 51.5, Carbohydrate 15.5, Sugar 14.5, Protein 4.6
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