Champagne Foam | Elegant and Light Dessert for Special Occasions

Soak the gelatin sheets in cold water for about 5-10 minutes until softened. Meanwhile, pour the champagne into a small saucepan and heat it, but be careful not to let it boil. Add the squeezed gelatin to the warm champagne and stir until completely dissolved. Remove from heat and let it cool slightly.

Whisk the egg yolks with sugar until pale and thick (this takes about 8-10 minutes). While continuously stirring, slowly pour the lukewarm, gelatinous champagne into the egg foam in a thin stream. Add the lemon juice and vanilla, then mix thoroughly. Let the mixture cool, but make sure it doesn't start to set.

Whip the cream until stiff, then gently fold it into the egg and champagne mixture with a spatula, using light, loosening motions. Divide the finished foam into glasses, cover, and refrigerate for at least 4 hours, but preferably overnight. Decorate with edible flowers before serving.