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Lemon Champagne Cream with Raspberries

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Lemon Champagne Cream with Raspberries

The perfect lemon champagne cream with raspberries recipe with a picture and simple step-by-step instructions.

  • 300 ml Cream
  • 150 g Sugar
  • 4 sheet Gelatin white
  • 300 ml Sparkling wine
  • 120 ml Freshly squeezed lemon juice
  • 120 ml Raspberries
  1. Whip the cream with half of the sugar until stiff …. Soak the gelatine in cold water
  2. Heat the sparkling wine, lemon juice and remaining sugar, dissolve the squeezed gelatine in it, then let it cool in an ice-water bath, whip until it is a little frothy
  3. Carefully fold in the cream and pour the mixture into glasses … allow to set in the refrigerator. Put raspberries on top before serving and then … bon appetit !!!
Dinner
European
lemon champagne cream with raspberries

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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