Ingredients:

  • 180 ml Brut Champagne or Sparkling Wine
  • 7 g unflavored gelatin powder
  • 100 g granulated sugar
  • 3 large egg yolks, room temperature
  • 5 ml fresh lemon juice
  • 360 ml heavy whipping cream, chilled
  • 5 ml pure vanilla bean paste
  • 30 g powdered sugar, sifted
  • 15 g edible gold leaf or gold sprinkles
  • 1 packet strawberry Pop Rocks
  • 6 fresh raspberries

Instructions:

  1. Create a double boiler by placing a heat-proof glass bowl over simmering water. Whisk the egg yolks, granulated sugar, and lemon juice until pale yellow and doubled in volume. Slowly stream in 120ml of the Champagne. Whisk constantly until the mixture reaches 160°F (71°C) and thickens enough to coat the back of a spoon.
  2. In a small bowl, sprinkle the gelatin over the remaining 60ml of cold Champagne. Let bloom for 5 minutes. Whisk the bloomed gelatin into the hot egg mixture until dissolved. Pass through a fine-mesh sieve into a clean bowl and cool to room temperature.
  3. In a chilled bowl, use an electric mixer to whip the heavy cream, powdered sugar, and vanilla paste until stiff peaks form. Gently fold the cooled Champagne base into the whipped cream using a figure-eight motion until no streaks remain.
  4. Spoon or pipe the mousse into 6 dessert glasses or champagne flutes. Chill in the refrigerator for at least 4 hours. Before serving, garnish each parfait with a fresh raspberry, edible gold leaf, and a sprinkle of strawberry Pop Rocks.