John Myers
Contents
show
Iced Champagne Soup with Yoghurt Mousse and Mango-bergamot Sorbet
The perfect iced champagne soup with yoghurt mousse and mango-bergamot sorbet recipe with a picture and simple step-by-step instructions.
For the refining sugar (refining water):
- 200 ml Water
- 200 g Sugar
For the champagne soup:
- 250 ml Sugar syrup
- 300 ml Champagne
- 1 Pc. Vanilla pods (pulp only)
- 0,25 Pc. Lemon fruit juice
- 6 g Gelfix
For the yogurt mousse:
- 0,75 Pc. Lemon fruit juice
- 0,75 Pc. Lemon zest
- 75 g Sugar
- 2,5 Pc. Gelatin sheet
- 250 g Yogurt
- 220 g Cream
For the mango-bergamot sorbet:
- 300 g Mango concentrate
- 0,5 Pc. Lime fruit juice
- Bergamot essence
To serve:
- 200 g Berry mix
Sugar syrup:
- Bring the water with the sugar to the boil until the sugar has completely dissolved and allow to cool.
Champagne soup:
- Bring the syrup sugar to the boil with a quarter of a liter of champagne, vanilla pulp and lemon juice. Stir Gelfix into the boiling liquid. Let the soup cool down and put in the fridge. Before serving, carefully stir the champagne soup with the rest of the champagne.
Yogurt mousse:
- Mix the lemon zest and juice with sugar and heat. Add the squeezed gelatine and dissolve while stirring vigorously. Let cool down. Whip the cream. Stir the yogurt into the mixture and carefully fold in the cream. Pour the mousse into glasses and place in the refrigerator compartment. Before serving, take the yoghurt mouse out of the refrigerator an hour in advance.
Mango and bergamot sorbet:
- Mix the mango pulp with the lime juice well. Season to taste with a few drops of bergamot and the remaining sugar syrup. Freeze the mixture in an ice cream maker.
- Cut out a sorbet cam for each glass and place it on the yoghurt mouse. Pour the champagne soup over it. Distribute the berries between the glasses.
Facebook Comments