Champagne Dessert

Состав / Ингредиенты:

• Champagne 300 Milliliters
• Juice and zest of one lemon 1 Piece
• Sugar 2 Tablespoons
• Gelatin 20 Grams
• Champagne (for the cream) 1 Tablespoon
• Juice of a quarter lemon (for the cream) 1 Piece
• Sugar (for the cream) 1 Tablespoon
• 35% cream (for the cream) 75 Milliliters

	Take a saucepan, pour in 100 ml of water, add sugar and the zest of a lemon, grated finely. Bring to a boil. After that, remove from heat, add lemon juice and gelatin. Stir well until the gelatin is completely dissolved.
	Strain the resulting solution through a fine sieve, then carefully pour in the champagne. Fill the glasses with the prepared mixture, cover them with film, and place them in the refrigerator for 2 hours.
	The next step is to make the cream. In a bowl, combine champagne, sugar, and lemon juice. Add the cream and whip until a thick foam forms. Then place the cream in a pastry bag and carefully pipe it into the glasses with the set jelly.