Soak gelatine in a little water. Lemon clean from the peel, squeeze the juice. In a saucepan pour 100 ml of water, add sugar, half the zest and bring to a boil. Remove from the heat.

Pour half of the lemon juice

swollen gelatin and stir well to dissolve.

Strain the broth through a fine sieve (deja vu :-D )

Add champagne, pour into glasses and put into the fridge for 2 hours until the jelly hardens.

The dessert itself is elegant and associated with New Year. I even decorated it with chocolate snowflakes. Chocolate melt in a water bath. On parchment to draw them snowflakes (it turned out that I did not know how to do it, copied from the Internet :-[ ). Remove in the cold for freezing.

For foam cream mix 1 tbsp of champagne (don't get carried away with the tasting as I make it in advance ;-) ), 1 tablespoon of sugar and half of the remaining lemon juice. Add the cream and whip into a thick foam. Put through pastry bag with a serrated nozzle on the jelly, decorate with chocolate snowflake. Of lemon will mute fish aftertaste, and the dessert will be relevant and 1st of January... ;-)

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