Ingredients: 2 egg yolks 250 ml milk 40 gr icing sugar rind of 1/2 lemon 1 glass champagne 100 ml whipped cream Directions:Put the milk, sugar and lemon rind in a saucepan and break in the yolks of two eggs, stir on low heat and continue stiriing until it comes to the boil. Remove the rind and let it cool. When it is cold fold inthe whipped cream and the champagne and place in an ice cold metal container. Place in the freezer for an hour and stir every 20 minutes with an electric blender or whisk. Serve in champagne glasses and pour chilled champagne on top. |