Champagne mousse

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Ingredients :

    Ingredients

    • Frozen fruit purée 100% : Pink grapefruit - 70 g
    • Frozen fruit purée 100% : Lime - 40 g
    • Egg yolk - 135 g
    • Sugar - 90 g
    • Gelatin - 10 g
    • pink champagne - 160 g
    • Whipped cream - 330 g
    Cook at 82°C the purees, the sugar and egg yolks.
    Put into the beating machine (3 rd guear) until completely cold.
    Add the gelatin previously softened.
    Whip up the cream.
    Put delicately the sabayon in the whipped cream and then the champagne.

    In this step

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