Got a bottle of champagne lying in the fridge, but is dessert the need of the hour? Then whip up this delicious, creamy, and chilled champagne mousse. All it needs are three basic ingredients, along with champagne, and you have an elegant dessert ready to impress everyone, from your taste buds to unexpected guests.
In a small bowl, sprinkle the gelatin powder over ¼ cup of the cold champagne. Let it sit for about 5 minutes until it has absorbed the liquid and softened.
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Step 2: Whip the cream
In a large, chilled bowl, use a hand mixer to beat the cold heavy cream until soft peaks form. Gradually add ½ cup of powdered sugar and continue beating until stiff peaks form.
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Step 3: Prepare the champagne mixture
In a small saucepan, combine the remaining champagne and the granulated sugar. Heat over medium-low, stirring frequently, until the sugar is completely dissolved. Remove from heat and stir in the bloomed gelatin mixture until it is fully dissolved as well. Transfer the warm champagne mixture to a medium bowl and let it cool for 10-20 minutes, until it's room temperature but not yet firm.
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Step 4: Combine with cream
Add about one-third of the whipped cream to the cooled champagne mixture and stir to combine. Then, gently fold in the remaining whipped cream using a rubber spatula, being careful not to deflate the air bubbles.
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Step 5: Chill and set
Spoon the mousse into serving glasses or ramekins and refrigerate for at least 2 to 3 hours, or until it is set and firm. Serve cold.