Danish lemon mousse
A Nordic twist of an Italian dessert

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Danish lemon mousse

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Ingredients

Adjust Servings:
For the mousse:
4 Eggs
100 g Sugar
2 Lemons organic
200 ml Whipping cream ice cold
4 leaves Gelatine
For the lemon jelly:
100 ml Lemon juice
75 g Sugar
3 leaves Gelatine
For the garnish:
1 Spiced biscuit (speculoos) finely chopped
Mint leaves finely chopped
Lemon zest
Cuisine:

Ingredients

  • For the mousse:

  • For the lemon jelly:

  • For the garnish:

Directions

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Lemon does not grow in Scandinavia. Despite this, lemon mousse, or citron fromage, the Danish name, is a Danish national dessert. Lemon mousse is part of what we call the traditional Danish cuisine. It became a bit outdated, but it has now come into favour again with the new Nordic cuisine.

Lemons came to Scandinavia in the 1500s and were commonly used in the 1800s. Scandinavian cookbook authors such as the Danish Anna Marie Mangor or Swedish Cajsa Warg all had a variety of lemon recipes in their cookbooks, which shows it was commonly used. In Warg’s cookbook there is a recipe for lemon jelly and a reference to a limone cotta, which is similar to lemon mousse, which might suggest the recipe is originally from Italy.

Let the gelatine soak in cold water. Separate the eggs. Beat the yolks together with the sugar until it becomes a creamy, light-colored mass. Beat the egg whites until stiff.

Grate the zest from the lemons and squeeze them out. Dissolve the gelatine in three tablespoons of hot water. Add the lemon juice and the grated lemon zest.

Whip the cream. Carefully fold the egg whites and yolk mixture into the whipped cream. Finally, add the lemon gelatine mixture. Divide the mousse over 6 to 8 glasses. Put them in the refrigerator and allow to set for about 3 hours.

Prepare the lemon jelly. Soak the gelatine in cold water. Put the lemon juice, sugar and two tablespoons of water in a saucepan and bring to a boil. Dissolve the gelatine. Pour the mixture into a mold and allow to set in the refrigerator. Cut the lemon jelly into small cubes.

To serve, garnish the glass with jelly cubes, the chopped mint leaves and bits of the spiced biscuit.

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