'1/2 kg of slightly softened vanilla ice cream'
'juice from 1 lemon'
'zest from 1 lemon'
'1 egg white'
'2 tablespoons (tablespoons) of sugar'
'1/2 bottle of champagne'
'1/2 kg of slightly softened vanilla ice cream'
'juice from 1 lemon'
'zest from 1 lemon'
'1 egg white'
'2 tablespoons (tablespoons) of sugar'
'1/2 bottle of champagne'
Beat the vanilla ice cream until creamy
Add the lemon juice and zest, and mix well
Beat the egg white with sugar to a stiff peak and fold into the vanilla ice cream gently
Refrigerate for at least one day
Pour the champagne to 3/4 of the capacity in four large glasses
Place a scoop of the vanilla ice cream in each glass
Serve this dessert immediately
Dish out 4 portions.