in Denmark, Dessert Recipes

Danish lemon cream

updated

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Ingredients for 4 servings:

  • 4 sheets of white gelatin
  • 3 large eggs
  • 100 g sugar
  • 1 lemon(s), untreated, juice and zest
  • 250 ml whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Lemon fromage

Soak the gelatin in cold water for about 5 minutes. Beat the eggs and sugar with a mixer until fluffy (beat for a few minutes if you like). Remove the gelatin from the water, squeeze it out, and dissolve it briefly in the microwave or in a double boiler (only a few seconds in the microwave; it will melt very quickly). Then mix the liquid gelatin with the lemon juice and grated lemon zest and stir into the egg and sugar mixture. Whip the cream until almost stiff peaks form and carefully fold it into the mixture. Either pour portions into 4 small bowls or pour all the ingredients into a glass bowl. Let it set in the refrigerator for about 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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