Champagne Bavarois

Name: Champagne Bavarois
Yield: 4
Ingredients: 1 1/2 tablespoon of unflavored gelatin; 2/3 cup of champagne; 4 eggs; 3/4 cup of sugar; 1/2 cup of peeled and pitted almonds or hazelnuts; 2 cups of whipped cream or prepared chantilly (in this case, reduce the sugar to 1/2 cup)

1
1 1/2 tablespoon of unflavored gelatin
2
2/3 cup of champagne
3
4 eggs
4
3/4 cup of sugar
5
1/2 cup of peeled and pitted almonds or hazelnuts
6
2 cups of whipped cream or prepared chantilly (in this case, reduce the sugar to 1/2 cup)

Ingredients

1
1 1/2 tablespoon of unflavored gelatin
2
2/3 cup of champagne
3
4 eggs
4
3/4 cup of sugar
5
1/2 cup of peeled and pitted almonds or hazelnuts
6
2 cups of whipped cream or prepared chantilly (in this case, reduce the sugar to 1/2 cup)

Directions

1
Soak the gelatin in champagne
2
Place it over low heat and stir until dissolved
3
Beat the eggs; add the sugar, beating well until the mixture thickens and turns pale yellow
4
Gradually add the gelatin mixture, beating continuously
5
Add the almonds or hazelnuts
6
Fold in the whipped cream or prepared chantilly
7
Pour into a lightly oiled mold
8
Chill in the refrigerator until firm
9
Unmold and serve
10
Serves 4 to 6 portions.