Lychee Casserole with Champagne Ice Cream

For the champagne ice cream:

briefly boil the whipped cream, sparkling wine (1), sugar (3) and juice of one lemon in a saucepan, then remove from the heat.

Stir half of the eggs and the egg yolks into the champagne mixture. Place saucepan in a large enough bowl with ice-cold water and ice cubes and cool while stirring.

Pour ice cream mixture through a sieve and freeze in six hours. Stir every 30 min. to keep the ice cream smooth.

Separate other half of eggs, whip egg whites with remaining sparkling wine and remaining sugar until stiff. Stir in cornstarch, flour, egg yolks and baking powder.

Drain the lychees and spread evenly on ovenproof plates (see above for number). Pour the prepared mixture on top.

Bake in the heated oven at 150 degrees for five minutes. Dust the plates with powdered sugar and garnish with mint and cocktail cherries.

Divide champagne ice cream evenly among the plates and bring to the table on the spot.

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