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Champagne Creamy Sauce
 
Champagne Creamy Sauce
Ingredients
Method
-15 cc Champagne
-200 cc Heavy Cream
-10 cc Red Vinegar
-2 cc Citron Extract
  1. Fill the ingredients into a cream whipper.
  2. Put the cream charger in the bulb holder and screw in to the whipper head (You will hear a hissing sound when the cream charger has been pieced ).
  3. Shake the whipper fiercely for 3 seconds. After shaking the whipper, squeeze out the mousse. (Make sure the head is facing down). Serve with salad, seafood or grilled meat.
  4. Please Note: If the density of the mousse is not to your liking then repeat step 3.

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