Champagne Creamy Sauce

Champagne Creamy Sauce
  • 15ml Champagne
  • 200ml Heavy Cream
  • 10ml Red Vinegar
  • 2ml Citron Extract
  1. Fill the ingredients into a cream whipper.
  2. 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 ).
  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.