Champagne Mousse is the perfect dessert for any joyous celebration.
5 gelatin sheets
200 g [7 oz] sugar
3 tablespoons lime juice
1 1/2 dl [1/3 pint] champagne or other sparkling wine
1 1/2 dl [1/3 pint] heavy cream
finely grated zest of 2 lime
2 tablespoons sugar
 Put the gelatin sheets in cold water for 5 minutes. Squeeze out the water and melt the gelatin in 1/2 dl [0,1 pint] boiling water. Cool.
 Separate the eggs. Beat yolks with half the sugar until fluffy. Beat the whites stiff with the remaining sugar. Whip the cream.
 Mix lime juice and champagne into the yolk mixture. Fold in the egg whites and cream.
 Add the gelatin and mix gently with a spatula. Let bowl stand cool for 15 minutes. Stir gently on occasionally to prevent the gelatin from settling at the bottom.
 Pour the mousse into a piping bag and fill it into serving glass. Let dessert stand in the fridge till right before serving.
Drizzle with sugar, garnish with lime zest and serve with angle fingers or similar cakes.