Champagne Mousse Moët Chandon Recipes
CHAMPAGNE MOUSSE MOëT & CHANDON
This recipe was obtained from the champagne house of Moët & Chandon many years ago and would be something that just fits for the Holiday season. Use a good quality champagne in making this. Recipe will provide 12 servings. I have not included the cooling or chilling time.
Provided by Dan-Amer 1
Categories Dessert
Time 35m
Yield 12 glasses, 12 serving(s)
Number Of Ingredients 7
Steps:
- Soften the gelatin in the cold water. In the top of your double boiler over simmering, not boiling water, beat together the 4 egg yolks and the 3 whole eggs until light, then add the sugar and the champagne and cook with stirring until the mixture thickens. Add the gelatin and beat in until it has dissolved. Remove the pan from the heat and let it cool down completely. This will take an hour or more. Then beat the 4 egg whites until stiff and the whipping cream likewise, then alternately add these two ingredients to the cool mixture, folding them carefully inches Place in serving dishes and chill until they have set, preferably overnight.
Nutrition Facts : Calories 185, Fat 10.1, SaturatedFat 5.5, Cholesterol 135.7, Sodium 51.5, Carbohydrate 15.5, Sugar 14.5, Protein 4.6
CHANDON BRUT MOJITO
The minty mojito is taken to a sparkling new level with this variation on a tropical themed drink. It is remarkably refreshing-an excellent opening act for an evening of fun and fine dining.
Provided by Jeff Morgan
Categories Champagne Wine Alcoholic Herb Cocktail Mint Sparkling Wine Drink Wedding
Yield Makes 1 drink
Number Of Ingredients 6
Steps:
- In a cocktail shaker, combine the mint leaves with the Simple Syrup and lime juice. Using a muddler or the handle of a long wooden spoon, crush the mint. Add the rum and fill the cocktail shaker about two-thirds full with ice cubes. Cover and shake vigorously for 5-10 seconds. Strain through a strainer or fine-mesh sieve into a rocks glass filled with ice. Top with the sparkling wine. Garnish with the reserved mint leaf and a wedge of lime. Serve at once.
TAVë KOSI
This recipe is from http://www.bigoven.com/152669-Baked-Lamb-with-Yogurt-(Tave-Kosi)-recipe.html Wikipedia says that Tavë kosi is the national dish of Albania
Provided by loranne_bronze22
Categories Lamb/Sheep
Time 2h
Yield 1 Recipe, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut meat into 4 serving pieces. Season with salt and pepper to taste. Dot with 1/4 cup butter and bake at 350 degrees, basting now and then with pan juices, about 40 minutes, or until well browned.
- Stir rice into pan juices. Remove baking pan from oven and set aside while preparing yogurt sauce.
- Combine yogurt with salt and pepper to taste. Stir in eggs until smooth. Set aside.
- Melt remaining 1/2 cup butter and add flour. Saute until smooth. Add yogurt mixture and stir until smooth. Pour yogurt sauce in baking pan, stirring it with meat pieces, and bake at 375 degrees 45 minutes. Serve hot.
Nutrition Facts : Calories 906.5, Fat 71.1, SaturatedFat 38.4, Cholesterol 499.4, Sodium 534.1, Carbohydrate 17.4, Fiber 0.1, Sugar 11.1, Protein 48.3
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