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2. In a separate bowl you put the rest of the champagne with the custard and 25g of sugar..when all lumps are gone, add it to the boiling champagne..
3. Beat the egg yolks with 100g sugar and add them to the champagne/custard/sugar mixture and put this aside (take off the fire!) and leave to cool.
4. Put the gelatine leafs in a small amount of cold water until ''jelly''/soft. (5mins)
5. Whip up the cream until is close to ''solid'/fluffy.
6. Put the gelatine in a pan (with small amount of the small amount of water) and warm it up, cannot boil!!!
7. Stir in the gelatine into the champagne mixture, when champagne mixture gets fluffy also gently stir in the whipped cream.
8. Put a large bit of plastic kitchen foil into the spring cake tin as this will help you to take out the 'cake' a bit easier.
9. Cover the bottom of the cake tin with sponge fingers and put the champagne mixture (mousse) on top of the sponge fingers.
10 Put in the fringe for at least 3 hours.
11. Melt the white chocolate (au-bain-marie) and spread on a silicone mat or some brown baking paper, leave until solid again (or put into freezer for 15 mins)
12. Break chocolate into big triangles and break the leftover sponge fingers in half.
13. Get cake tin from the fridge and remove 'cake' from the tin.
14. Put the spongfingers around the sides (sugar side on the outside) and decorate with white chocolate ''ice-floe's'' finish with the raspberries.
Put a nice ribbon around the spongefingers...
(I tried to add some more raspberries to the mixture,but that gets a little messy and also the color of the 'cake' is not so nice than....I now serve with some extra raspberries on the side or some home made raspberry-coulis)
(i got this recipe from the Dutch Delicious magazine 2 years ago...)