Soak the gelatin in cold water, squeeze and dissolve with a little moscato on a gentle heat. Then add the champagne with the remaining moscato and the elderflower syrup and refrigerate overnight(approx. 8-12 hours). Stir the champagne soup in the bowl with a whisk, carefully adding the well-chilled champagne. Arrange the champagne soup in glasses. Add the strawberries and ice cream and decorate with mint.
|250 ml||Moscato d'Asti, dessert wine from Italy|
|100 ml||Elderflower syrup|
|200 ml||Champagne (chilled to pour)|
|0,5||Lemon organic (sliced or squeezed out)|
|1||Orange (sliced or squeezed out)|
|12,5 g||Citric acid (ascorbic acid)|
Yogurt ice cream
Heat the cream and sugar until the sugar has dissolved. Take off the heat and stir in, let cool, then stir in the yoghurt and freeze in the ice cream maker.
|250 g||Yogurt (cream yogurt / Greek yogurt)|