Danish lemon mousse (citronfromage)
A classic Danish lemon mousse (citronfromage) recipe
Servings 6 servings
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
Instructions
- 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.