Soft, airy Danish lemon mousse (citronfromage) – creamy, tangy and gently sweet.
Citronfromage is another lovely dessert from the “grandmother’s kitchen”, and above all a wonderful summer dessert – though it suits every season just as well.
This lemon mousse is remarkably easy to make, it can happily be made the day before it is served – and it can be served in individual glasses as here, or in one large bowl.
The lemon mousse is soft, light and creamy – with a lovely sharpness and just a hint of sweetness. You can add vanilla to your lemon mousse – it brings out the sweetness a little, while complementing the acidity beautifully. You can also dust it with a little liquorice powder, or serve it with fresh raspberries.
I have topped my lemon mousse with softly whipped cream and a few unsalted pistachios – simple, pretty and so very good.
Citronfromage has sadly become a slightly forgotten dessert – and that really is a shame, because it tastes of sunshine, summer and happy childhood memories.
Danish lemon mousse (citronfromage)
Ingredients
Lemon mousse
- 4 pasteurised egg yolks
- 4 pasteurised egg whites
- 250 ml whipping cream (38% fat)
- 100 g caster sugar
- 100 ml freshly squeezed lemon juice – about 2 large lemons
- 2 tsp lemon zest, finely grated
- 4 sheets leaf gelatine
To decorate
- Whipped cream – about 150 ml whipping cream (38% fat)
- Green unsalted pistachios, finely chopped
- Lemon zest, finely grated
Method
- Soak the gelatine sheets in a large bowl of cold water for about 15 minutes.
- Whisk the sugar, lemon zest and egg yolks in a bowl until pale, thick and fluffy.
- In another bowl, whisk the egg whites to stiff peaks, and in a separate bowl whip the cream to soft peaks. Yes, that is 4 bowls on the go at once – so keep your wits about you (and the washing-up brush at the ready) 😉
- Melt the soaked gelatine in a small saucepan over the very lowest heat – it only takes a few seconds, so keep an eye on it. Do not wring out the gelatine before melting; the small amount of water clinging to it makes the melting easier to control. Take the pan off the heat as soon as the gelatine has melted.
- Stir the lemon juice into the gelatine – adding a little at a time. Stir with a spoon until all the lemon juice has been used – this way you make sure the gelatine does not go lumpy when it is stirred into the egg yolk mixture.
- Stir the gelatine and lemon juice mixture into the egg yolk mixture, then fold in the whipped cream in a couple of additions.
- Finally, fold in the whisked egg whites. Take care not to knock too much air out of the mousse – but at the same time make sure everything is thoroughly folded together.
- Divide the lemon mousse between 6 serving glasses and chill for at least 2 hours – preferably overnight. You can tap the glasses gently on the worktop to level the surface – or smooth it with the back of a warm spoon.Cover the glasses with cling film or a lid so the mousse does not pick up other flavours or develop an unsightly skin.
- Just before serving, top the lemon mousse with whipped cream and, if you like, finely chopped pistachios and lemon zest.
Nutrition
Premium
Lækker smag og og luftig konsistens. Tilpas balance mellem syre og sukker. Tilføjer altid selv et nip salt til denne type desserter.
Hejsa
Åhhhh tak for de søde ord, hvor er det dejligt at høre 🙂
Warm wishes, Dianna
Den vil jeg prøve at lave. Klemmer man blot husblassen fri for vand og direkte ned i en gryde for at opbløde den?
Hej Jeanette
Ja lige præcis, ved helt svag varme 🙂
Warm wishes, Dianna
Har lige lavet den til gæster i morgen! Smager fantastisk!
Hej Michael
Ihhh hvor er det dejligt at høre 🙂 Elser selv citronfromage, dejlig frisk afslutning på en middag 🙂
Warm wishes, Dianna
Bedste opskrift på citronfromage
Hvor er det dejligt at høre – tak 🙂
Fantastisk dessert, vi laver den som tradition til nytår og påske, den er altid vellykket( og vi laver den af og til til gæster andre tider på året, alle elsker den.)
Hej Jørgen
Rigtig godt nytår:)
Tusind tak for din dejlige besked, hvor gør det mig glad at høre:)
Warm wishes, Dianna
Smager helt vidunderligt
Kan den fryses?
Hej Peter
Tusind tak for din dejlige besked – det er jeg virkelig glad for at høre:)
Og ja, det skulle der bestemt ikke være noget i vejen for 🙂
Warm wishes, Dianna
Hvor længe holder den i køleskabet?
Hej Linnea
Hvis alle ingredienser er friske vil jeg sige 3-4 dage 🙂
Warm wishes, Dianna
Man også blande lidt appelsinsaft i for et lækker alternativ:)
Rigtig god idé, fiffet er hermed givet videre:)
Dbh Dianna
Har bragt den til min familie i Portugal og laver den et par gange om året og selvfølgelig til Påske. Efterhånden i større større mængder da flere og flere i familen elsker den.
Hej Lars
Hvor er det godt at høre den falder i familiens smag 🙂
Dbh Dianna
Elsker den dessert
Har ikke fået den siden min mor døde… Det må jeg gøre noget ved
Hej Kirsten
Åhh den må du prøve at lave så, og mindes din kære mor<3
Warm wishes, Dianna