Thursday, January 5, 2012

Champagne Mousse

As I stated on Monday, I've been cooking more over the last week or so.  Now that I can (most of the time) stand being in the kitchen without feeling like I'm going to die from the horrible smells the trash or sink or even counters are letter off, I'm feeding people again!

I figured I'd start with this champagne mousse (because it's New Year's themed and posting it in a month wouldn't make sense).  Last week I commented to C that we had 3 bottles of champagne in the fridge (two dating back to our wedding) and I had no idea what to do with them (champagne is actually one of my few favorite alcohol infused drinks, but now it's a no-no). Then the next day, BAM! Sprinkle Bakes posted a champagne mousse recipe.  So guess what we had for dessert last Saturday night...

Champagne Mousse
(from Sprinkle Bakes)

1 cup heavy whipping cream
4 egg yolks
1/4 cup plus 2 Tbs. sugar
1 1/3 cups champagne (we used sparkling wine)
2 1/2 tsp. powdered gelatin (which worked out to be one packet)
3 Tbs. champagne

Using a mixer, whip the heavy whipping cream until stiff peaks are formed (I went a bit too long on mine, but it still came out well). Refrigerate.

Start your double broiler by filling a pan 1/3 of the way with water (enough so that it doesn't touch the bottom of the bowl you are using) and bring to a boil.

In a heat safe bowl (glass or metal) whisk the eggs and sugar until the mixture is lighter in color (we're talking a soft, baby yellow).  Add champagne and whisk until well combined.

Once the water is boiling, place the bowl on top of the sauce pan and whisk, whisk, whisk.  The champagne will cause the custard to be foamy. You'll know when it's done because the foamy-ness will all disappear and the mixture will thicken. (I took mine off too early, but couldn't tell a difference in the final product). remove from heat.

Pour gelatin over 3 Tbs. of champagne and let sit for a few minutes. This will become quite gelatinous. Next, nuke it for 10 seconds so that it can be poured into the custard mixture.  Whisk gelatin/champagne into the custard.  Let this cool 

Once the custard is cooled, fold in to the whipped cream (if you pull the custard off the stove too soon, the consistency between the two will make it harder to fold).  Then pour the mousse into your serving dish/bowls/cups/flutes.  Freeze until ready to serve.

We also added Sprinkle Bakes' chocolate ganache to the top.  We made the entire amount, but only needed a smidgen of it. 

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