- Eggs: 8
- Champagne: ½ liter
- Icing sugar: 200g
- Lemon: 1
- Vanilla: 1 pod
- Preparation time: 25 minutes
- Cooking time: 15 minutes
Difficulty: Easy
- Beat the egg yolks with the champagne. Add the icing sugar, lemon juice, and vanilla pod split in half lengthwise.
- Place the mixture in a saucepan over very low heat and whisk continuously, as you would for custard.
- Remove from heat and let cool completely.
- Beat the egg whites to stiff peaks and gently fold them into the cooled cream.
- Pour the mousse into cups and refrigerate for 2 hours.
- Serve chilled.
Pro Tip: Pair this dessert with crisp biscuits for the perfect finish.
Joëlle's Take: This relatively simple recipe yields a refined, airy mousse that never fails to impress. We've served it at the Bistro for years alongside our favorite Billecart-Salmon Champagne.
