Champagne Creamy Sauce
- 15ml Champagne
- 200ml Heavy Cream
- 10ml Red Vinegar
- 2ml Citron Extract
- Fill the ingredients into a cream whipper.
- Put the cream charger in the bulb holder and screw in to the cream whipper head (you will hear a hissing sound when the cream charger has been pieced ).
- 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.
- Please Note: If the density of the mousse is not to your liking then repeat step 3.