Ingredients:

  • 1 cup (240ml) Champagne or Brut Sparkling Wine
  • 1/2 cup (100g) Granulated white sugar
  • 1 tbsp (15ml) Fresh lemon juice
  • 1.5 cups (360ml) Heavy whipping cream, chilled (minimum 36% fat)
  • 1 packet (7g / 0.25 oz) Unflavored gelatin powder
  • 3 tbsp (45ml) Cold water
  • 1 tsp (5ml) Pure vanilla extract
  • 1 pinch fine sea salt
  • 1/2 cup (125g) Fresh raspberries
  • 1 tsp Edible gold leaf or gold sugar pearls

Instructions:

  1. Combine the champagne, sugar, and lemon juice in a small saucepan over medium heat. Simmer for 8–10 minutes until the liquid is reduced by half and has a slightly syrupy consistency. Remove from heat and let it cool to room temperature.
  2. Sprinkle the gelatin over the cold water and let it sit for 5 minutes until bloomed. Microwave the gelatin for 10 seconds until fully liquid, then whisk it into the cooled champagne reduction along with the vanilla extract and salt.
  3. In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold 1/3 of the whipped cream into the champagne mixture to lighten the base.
  4. Gradually fold in the remaining whipped cream using a figure-eight motion until no white streaks remain, being careful not to deflate the mixture.
  5. Divide the mousse into 6 champagne flutes or dessert ramekins and refrigerate for at least 4 hours to set.
  6. Before serving, garnish each portion with fresh raspberries and a touch of edible gold leaf or gold pearls.