Champagne Mousse

Step 1

Whip the heavy cream and put in the fridge to chill.
Combine the egg yolks and sugar, whisk thouroughly in a bowl, until the mixture whitens. Add the champagne, and whisk.
Place the bowl over a pan of simerring water to cook. Make sure to beat the mixture constantly, until the mixture is thick enough (like a hollandaise sauce).
Remove the bowl from the heat and keep whisking for about 1 minute.
Mix the gelatin and water in a small bowl and let it set for 5 minutes, until the gelatin is soft. Heat the mixture up until the gelatin dissolves and the mixture becomes clear.
Whisk the galtin mix into the champagne mix, gently fold in the whipped cream.
Leave to chill for an hour before piping the mixture into champagne flutes.

Decorate with champagne marinated fruit.