Lemon Cream Mousse With Champagne (Zitronenschaumcreme) – a delicious recipe with mousse, white gelatin, eggs, champagne, lemon juice, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soften the gelatine in cold water. Separate the eggs.
2
Put the champagne, lemon juice, 60g sugar and the egg yolks in a pan and bring to the boil. Remove from the heat.
3
Press the water from the gelatine and mix in with the hot lemon cream mixture and leave to cool.
4
Beat the egg whites with about a third of the remaining sugar and then sprinkle over the remaining sugar in stages, beating after every stage until a firm mixture is formed.
5
Beat the cream until stiff. Fold the beaten egg white mixture into the cream and then fold into the lemon mousse mixture.
6
Wash the raspberries leaving a few aside for garnishing later.Distribute the raspberries into 4 glasses and then top with the lemon mousse. Leave to cool for 2 hours.
7
Just before serving, pop some raspberries on the top as a garnish.
8
Use fruits such as strawberries, blackberries and redcurrants.
352
kcal
Calories
20
g
Fat
31
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: For the mousse, 3 leaves white gelatin, 3 eggs, 75 ml champagne or 75 ml sparkling wine, and more.
Yes, Lemon Cream Mousse With Champagne (Zitronenschaumcreme) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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