Champagne Cream
- 3 whole eggs
- 5 egg yolks
- 1 cup sugar
- 1 pint champagne
- 2 tablespoons (1/2 package) gelatine
- 1/4 cup cold water
- 5 egg whites, beaten stiff
- 1 pint whipped cream
Beat egg yolks and whole eggs, add sugar and champagne and mix together well. Cook until of custard consistency, stirring constantly. Soak gelatine in cold water, dissolve it in the hot custard mixture. Beat egg whites and fold into mixture with the whipped cream. Pour into small molds or glasses, chill in refrigerator. Serve with macaroons. Serves 6 to 8.
Submitted by May 31, 2009
15 min
30 min
45 min