Ingredients:
8 Egg yolks
1/2C sugar
1C Champagne
1 1/2C whipped cream (medium peaks)
1 packet gelatin
1/4C white wine
In a small saucepan put the wine and the packet gelatin, heat over small flame till the gelatin has dissolved. Keep it warm, not too hot, and not cold, or it will stiffen up and form lumps.
In a large stainless steel bowl put in the yolks and sugar. Whisk with a hand held mixer till light in color, and place the bowl over a pot containing hot simmering water. Continue mixing, add the champagne, all the while mixing, do not stop.
Continue until the mixture has trippled in volume, and until you can form stiff peaks. Take off the heat, pour in the warm gelatin mixture, keep mixing, continue mixing until it has cooled a little, so that when you add the whipped cream, that it doesn't melt it. Fold in the cream in 3 parts, then divide into serving bowls. Cover with plastic wrap for at least 2 hours, or overnight, serve.
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