Directions:
- Soften the gelatin in the cold water. In the top of your double boiler over simmering, not boiling water, beat together the 4 egg yolks and the 3 whole eggs until light, then add the sugar and the champagne and cook with stirring until the mixture thickens. Add the gelatin and beat in until it has dissolved. Remove the pan from the heat and let it cool down completely. This will take an hour or more. Then beat the 4 egg whites until stiff and the whipping cream likewise, then alternately add these two ingredients to the cool mixture, folding them carefully inches Place in serving dishes and chill until they have set, preferably overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.47 Kcal (1806 kJ) | ||
| Calories from fat | 153 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17g | 26% | |
|---|---|---|---|
| Cholesterol | 319.74mg | 107% | |
| Sodium | 131.27mg | 5% | |
| Potassium | 202.74mg | 4% | |
| Total Carbs | 46.19g | 15% | |
| Sugars | 42.34g | 169% | |
| Protein | 13.79g | 28% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.6mg | 9% | |
| Calcium | 74.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 183.89 Kcal (770 kJ) | ||
| Calories from fat | 65.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 26% | |
|---|---|---|---|
| Cholesterol | 136.27mg | 107% | |
| Sodium | 55.95mg | 5% | |
| Potassium | 86.4mg | 4% | |
| Total Carbs | 19.69g | 15% | |
| Sugars | 18.05g | 169% | |
| Protein | 5.88g | 28% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.7mg | 9% | |
| Calcium | 31.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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