Delicate pudding
Instructions
Work the egg yolks with sugar, gradually merging, champagne, then put on the fire and bring to a boil stirring.
At this point, remove from heat and stir in the gelatine mass already soaked in cold water and squeezed.
Then, very gently combine the whipped egg whites until stiff.
Pour into a greased pan with little oil and let it firm up in the refrigerator for a few hours, then turn out and serve.
Ingredients and dosing for 6 persons
- 250 g of sugar
- 8 eggs
- 2 cups of champagne wine
- 10 g of isinglass
- Olive oil