Lemon mousse

Lemon mousse

Citron fromage

By
From
Scandinavian Comfort Food
Serves
6-8
Photographer
Columbus Leth

Perfect for spring: light and creamy with an acidic and fresh flavour just as you would experience in the forest in early spring. And, of course, the yellow matches the colour of Easter. This is my husband’s absolute favourite pudding, so I do make it often all through the summer, too. This is a Danish classic that he grew up with.

Ingredients

Quantity Ingredient
6 sheets gelatine
6 eggs, separated
150g caster sugar
400ml double cream
150ml lemon juice
1 unwaxed lemon, zested

To serve

Quantity Ingredient
200ml whipping cream, whipped
1 tablespoon unwaxed lemon zest, julienned

Method

  1. Soak the gelatine in cold water for about 5 minutes. Beat the egg yolks and sugar together with an electric mixer until pale and fluffy. In another clean bowl, whisk the egg whites until fluffy. In a third bowl, whip the cream until light and fluffy.
  2. Drain the gelatine and place in a small pan to melt. When melted, take off the heat and add the lemon juice and zest. Slowly add the lemon and gelatine mixture to the egg yolk mixture, stirring all the time.
  3. Now fold in the egg whites and the whipped cream. Pour into 6 serving glasses and put the rest of the mixture into a big serving bowl for second helpings. Chill in the fridge for a couple of hours or overnight before serving. Serve with the whipped cream and julienned lemon zest on top. The mousse will keep in the fridge for 3–4 days.
Tags:
Scandinavian
Danish
Swedish
comfort food
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