FAQs

How to make Frozen champagne with Gelatin?

280 g champagne

200 g elderberry syrup 

100 g mineral water 

20 g orange juice

20 g lemon juice

14 g gelatin; 

8 sheets (2%) 

60 g egg white

Bloom gelatin in orange juice and heat carefully until it dissolves. Add remaining ingredients, finishing off with the egg white. Add to whipper and use 2 nitrous oxide chargers. Cool for at least 2 hours. Dispense into liquid nitrogen and serve immediately.