How to make
Dissolve the sugar in the champagne and place it on the stove, in order to heat half of it. During this time, hydrate the gelatin according to the manufacturer's instructions.
Before the champagne boils, remove it from the heat, wait a minute and dissolve the gelatin in it. Mix with the other half of the sparkling wine and mix well.
Put 4-5 whole raspberries in four champagne glasses. Pour the clear liquid to less than half the level of the glasses and leave it to harden at an angle.
Once the gelatin has hardened, prepare the chocolate mousse. To do this, cool the cream well and beat it with a mixer on high speed, until it becomes thick and fluffy, but not too much.
Melt the white chocolate over low heat or in a water bath and pour it in portions along the edges of the dish with the cream in it. Integrate it with a silicone spatula with rotating movements, until it's completely homogenous.
Finally, beat the egg whites well with a pinch of salt and add to the mousse again with smooth swirling movements to keep it fluffy and airy.
Fill the glasses to the brim with this white chocolate mixture and refrigerate them for a few hours to thicken. If you are in a hurry, you can consume it immediately, the difference is that the mousse will be more ethereal and not as thick.
Before serving, decorate with the remaining raspberries and if desired, sprinkle with gold sprinkles for a festive touch.
A worthy mousse , which you can celebrate the New Year and make your table elegant and beautiful with.
Happy Holidays! The White Chocolate, Champagne and Raspberry New Year's Mousse is great.
