Pink Champagne Foam with Edible Flowers
25 min
Under an hour
Sezamo
Răsfață-te cu un desert sofisticat și aerat, perfect pentru ocazii speciale sau o seară romantică. Această spumă de șampanie roz îmbină finețea smântânii bătute cu notele efervescente ale prosecco-ului, totul fiind completat de aroma discretă a vaniliei și decorat cu flori comestibile pentru un aspect vizual spectaculos.
Ingredients
Preparation method
Ingredients overview
- 250 ml of Rosé Prosecco
- 3 egg yolks size M
- 4 tablespoons of white granulated sugar
- 3 gelatin sheets
- 250 ml of whipping cream 33% fat
- a few drops of lemon juice
- a pinch of vanilla powder
Soak the gelatin sheets in cold water and let them hydrate for about 5–10 minutes. Pour the rosé prosecco into a small saucepan and heat it gently, being careful not to let it boil. Add the well-drained gelatin to the warm prosecco and stir until completely dissolved. Remove from heat and let cool slightly.
In a separate bowl, beat the egg yolks with sugar until you get a light-colored and dense foam (about 8-10 minutes). Pour the prosecco with gelatin in a thin stream over the egg yolks, stirring continuously. Add the drops of lemon juice and vanilla powder, then mix well. Let the mixture cool slightly, but without starting to set.
Whip the whipping cream until stiff and gently fold it into the egg yolk mixture, using a spatula and light, bottom-up movements. Divide the foam into individual glasses, cover them, and refrigerate for at least 4 hours, ideally overnight. Before serving, decorate with edible flowers. Serve with a spoon.
Chef's tip
If you can't find fresh edible flowers, you can use dried culinary rose petals or berries.
Nutritional values
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