Teresa's Recipes
Citronfromage
Citronfromage, also known as Danish Lemon Mousse, is an elegant and luscious dessert that hails from Denmark. This traditional dessert features a harmonious blend of tart lemon juice, sweet sugar, creamy whipped cream, and rich buttery biscuit base. Its delicate and fluffy texture paired with a tangy and sweet flavor profile offers an exquisite palate experience. This dessert is often enjoyed during festive occasions and is a testament to Denmark's love for dairy-based desserts.
Ingredients
- 1/4 cup, melted Butter
- 1 cup, crushed Digestive biscuits
- 1 tablespoon, plus extra for garnish Lemon zest
- 1/4 cup Water
- 1 tablespoon Gelatin
- 1 cup Whipped cream
- 3 large Eggs
- 1/2 cup Sugar
- 1/2 cup Lemon juice
Dietary Notes
- Servings: 6
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours
- Calories: 300
- Fat: 15g
- Carbs: 35g
- Protein: 6g
- Sodium: 200mg
- Sugar: 20g
Instructions
- Heat the lemon juice and sugar in a saucepan over medium heat until the sugar dissolves, stirring constantly.
- In a separate bowl, beat the eggs until they become light and fluffy.
- Gradually pour the hot lemon mixture into the beaten eggs while continuously whisking to prevent the eggs from scrambling.
- Return the egg-lemon mixture to the saucepan, and cook over low heat while stirring until the mixture thickens.
- In a small bowl, dissolve the gelatin in water and let it bloom for about 5 minutes.
- Add the bloomed gelatin to the lemon mixture and stir until it's well combined. Remove from heat and allow to cool to room temperature.
- While the lemon mixture is cooling, whip the cream until stiff peaks form.
- Gently fold the whipped cream into the cooled lemon mixture until well combined.
- In a food processor, crush the digestive biscuits until fine crumbs form. Combine the crumbs with the melted butter.
- Press the biscuit-butter mixture into the bottom of serving glasses or a baking dish to form a crust.
- Pour the lemon cream mixture over the biscuit crust.
- Refrigerate for at least 4 hours, or overnight for best results, until the mousse is set.
- Before serving, garnish with additional lemon zest.