Champagne Mousse with Raspberry Sauce

For the champagne mousse, separate the eggs and beat the whites until creamy. Scrape out the pulp of the vanilla pod.

Beat the yolks with 4 tablespoons of sparkling wine, the sugar, the vanilla pulp and the lime zest until very foamy.

Stir in the lime juice and the remaining sparkling wine. Soak the gelatin in cold water and then dissolve over low heat (do not boil!).

Mix with a few tablespoons of the cream and stir into the remaining mixture. Refrigerate for 10 minutes. Whip the cream until stiff.

Fold in the cream first, then the whipped cream. Fill the champagne mousse into glasses and refrigerate for at least 3 hours.

For the raspberry sauce, puree the fruit and pass through a sieve. Mix in a saucepan with the jelling sugar and simmer over low heat for about 2-3 minutes.

Let cool and spread on the champagne mousse. Refrigerate again for 1-2 hours. Before serving, garnish the champagne mousse with mint leaves.

Preparation Tip:

This champagne mousse is a dessert for special occasions. Strawberries or strawberry sauce also taste great with it.

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