Wednesday, December 30, 2009

champagne mousse

My husband and I love to spend New Year's Eve at home. The kids go to bed long before the midnight bells toll and we have a few hours to ourselves to watch a movie, eat great food and drink champagne.

This year, I'm making some Champagne mousse to have for dessert. The recipe comes together easily and the result is an elegant, light-as-air, champagne-flavored mousse.
Happy New Year!

Champagne Mousse

1/3 cup sugar
5 egg yolks
3/4 cup champagne
2 tbsp heavy cream
fresh strawberries, sliced

Combine the sugar and egg yolks in a heat-safe bowl and set over a pot of boiling water. Using an electric mixture, beat the eggs and sugar until you have a thick, pale-colored mixture. Add the heavy cream and continue to beat. Your mixture should be foamy and light. Remove from heat and stir in the champagne. Spoon mousse into serving dishes and refrigerate for at least 2 hours.
Before serving, garnish with strawberry slices.

1 comment:

  1. That is exactly how we like to spend new year's eve too. Champagne is my absolute favorite any time of the year. I'll have to file away this recipe! It sounds divine. Happy new year to you!