Citronfromage is a classic Danish dessert, a familiar old friend to all Danes. It can of be served any time of the year but I associate it with long summer days when the sun sets late in the evening. The mousse is a beautiful pale yellow color and it is filled with air making it a very light dessert. The tart lemon flavor is complimented with sweet whipped cream which gives it nice contrast. Make sure to serve the Citronfromage cold with a dollop of whipped cream and enjoy!
Disclaimer: this recipe is made with raw eggs, and as we all know, these days eating raw eggs is frowned upon due to a potential risk of salmonella food poisoning. You can certainly use pasteurized eggs for this dessert but I chose to use fresh eggs lade the old fashioned way by a happy chicken. For more info on safe handling of eggs check out this FDA site, it has a lot of good information.
Citronfromage: serves 6
For the Mousse:
1 tablespoon granulated gelatin
3 tablespoons cold water
3 organic lemons, juiced
1 teaspoon lemon zest
3 eggs, separated
1/3 cup superfine sugar
generous 1/3 cup heavy cream
1/2 cup heavy cream
1 tablespoon confectioners sugar
For Candied Lemon Zest:
1/3 cup superfine sugar
1/4 cup water
To make the Mousse: Place gelatine and cold water in a heat-proof bowl and let sit for 5 minutes. Meanwhile in a small bowl, using an electrical mixer, beat the egg yolks and sugar until thick and pale in color. In the bowl of your stand-mixer with the whisk attachment (or using a large mixing bowl with clean beaters), whisk the egg whites until stiff peaks form. In another bowl beat the heavy cream until soft peaks form.
Place the bowl with the softened gelatin over small saucepan of simmering water to melt gently. Once gelatine is melted, add lemon juice and zest. While continuing to beat the egg yolks, add the gelatine/lemon mixture in a thin stream. Fold the stiff egg whites and whipped cream into the egg/gelatin mixture until smooth. Pour into individual serving dishes or a large serving bowl, cover with plastic wrap and place in refrigerator to set for at least 3-4 hours.
To make Candied Lemon Zest: Using a zester, cut the peel from the lemon into long strips. Squeeze the juice from the lemon and set aside. In a small saucepan add water, sugar, lemon juice and lemon peel, bring to a boil and continue to simmer for 5 minutes. Remove the lemon strips from the hot liquid. Separate the lemon strips from each other and spread them out on a baking sheet, allow to cool.
To serve: whip the remaining 1/2 cup heavy cream with confectioners sugar until soft peaks form. Serve the lemon mousse cold with the whipped cream and candied lemon zest. Enjoy!
Source: adapted from The Scandinavian Cookbook