Champagne Mousse with Figs in Champagne-Bay Leaf Syrup

Name: Champagne Mousse with Figs in Champagne-Bay Leaf Syrup
Yield: Serves about 6
Ingredients: 2 (¼-ounce) envelopes unflavored gelatin powder, or 5 gelatin sheets; 1 cup (250 ml) champagne or crémant; 1 cup (250 ml) champagne or crémant; 2 eggs, separated; 2 (¼-ounce) envelopes unflavored gelatin powder, or 5 gelatin sheets; 1 cup (200 g) sugar or less (to taste); 2 cup (500 ml) champagne or crémant; ¾ cup plus 1 tablespoon (200 ml) heavy cream; ¼ cup (50 g) sugar; About 12 fresh figs; 4 bay leaves; 1 cup (200 g) sugar or less (to taste)

Preparation info

Serves about
6

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

For the Mousse

2 (¼-ounce) envelopes unflavored gelatin powder, or 5 gelatin sheets
2

Dessert

Method

Prepare

Make the mousse: If using powdered gelatin, sprinkle it over ¼ cup (60 ml) cold water in a cup and let stand until softened, 5 to 10 minutes. (Soak gelatin she