Holiday dessert: festively bubbly
A festive occasion should also linger on the palate – so here’s a recommendation for a holiday dessert that mirrors the bubbly, fizzy and effervescent character of our sparkling wines:
Lemon cream mousse with Sparkling Blanc
For the cream:
3 sheets white gelatin
75 ml Sparkling Blanc Bioweingut Lenikus
60 ml lemon juice
110 g sugar
120 g cream
For the decoration:
150 g raspberries
Soak the gelatin in cold water. Separate the eggs. Mix 0,5 l Domaine Leniküs Sparkling Blanc from Bioweingut Lenikus together with the lemon juice, 60 g of sugar and the egg yolks in a pot, bring to a boil and immediately remove from the heat.
Squeeze as much water as possible out of the gelatin, mix the gelatin into the hot lemon cream until it has dissolved and let it cool. Beat the egg whites together with a third of the remaining sugar into a creamy consistency, gradually add the rest of the sugar and continue beating until stiff peaks form. Beat the cream until it stiffens, loosely mix it into the egg whites and gently fold the mixture into the cooled lemon cream.
Distribute the raspberries evenly among the dessert glasses, spoon in the lemon cream mousse on top and refrigerate the dessert for at least 2 hours.
Garnish the lemon cream mousse with raspberries to serve. Voilà – enjoy the perfect mousse and cream holiday dessert with that certain something.