30g - Gelatin Sheets

150g - Water (cold)

480g - Heavy Cream

750g - Elderflower Syrup

390g - Champagne

180g - Lemon Juice

360g - Egg Yolks

180g - Egg Whites

90g - Granulated Sugar

Bloom the gelatin in cold water. Whip the cream to soft peaks and set aside. Whisk the elderflower syrup, champagne, juice, and egg yolks over a water bath until light and thickened. Add the bloomed and drained gelatin to the hot mixture to dissolve, then cool down over an ice bath until 18°C. Make a Swiss meringue with the egg whites and sugar. Fold the meringue into the cooled elderflower mixture in 1/3 increments followed by the whipped cream in 1/3 increments.