Cream Cheese Mousse with Champagne Foam

Ingredients for 4 people 2 sheets of white gelatin 220 g herb cream cheese 1#2 tsp horseradish 400 ml whipped cream 180 ml dry sparkling wine Salt, pepper 2 egg yolks 8 pickled, dried tomatoes Prepare Soak gelatin in cold water for 5ÿÿ#10 min. Mix cream cheese and horseradish with 2-3 tbsp. whipped cream until smooth. Whip the cream until stiff and stir in.

Fill the mousse into 4 coffee cups and let it set in the refrigerator for about 3 hours.

Preparation Stir 150 ml pepper, salt, sparkling wine and yolks. In a water bath ÿÿ# the water must not make, otherwise the egg will set – beat with a mixer until creamy. Remove from the water bath and cool.

Turn the mousselines out onto 4 plates and garnish with the dried tomatoes. Fold 1ÿÿ#2 tbsp of fresh sparkling wine into the cooled sparkling wine foam, drizzle the sparkling wine foam over the mousselines and bring to the table on the spot.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything at hand!

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